It’s not really the season for mushrooms at the moment (usually autumn and winter) but this recipe was something I made a couple of months ago when I was in the mood for something meaty that wasn’t meat. When you slowly sauté mushrooms in a pan they reduce right down till they are chewy and caramalised: much like steak. Paired with a potato gratin they make a hearty vegetarian dinner.
For the Mushrooms:
6 Portabello mushrooms, brushed to remove any dirt
1 tbsp olive oil
1 tbsp butter
2 cloves garlic, crushed
200g frozen peas
2 tbsp chopped parsley
For the Potato Gratin:
6 medium desiree potatoes (or other waxy variety), washed and dried
300mL pure cream
300mL chicken stock (or vegetable)
2 tbsp thyme leaves
Begin with the Potato Gratin. Pre-heat an oven to 180ºC. Slice the potatoes thinly using a mandolin or sharp knife. Combine the cream, chicken stock and thyme leaves in a jug.
Grease a 20cm baking dish with 1tbsp butter. Lay a single layer of potatoes in the base of the dish. Cover with enough cream mixture to coat the potatoes. Continue this layering process finishing with the cream. Dot the remaining butter on the top of the gratin. Cover tightly with foil and cook the gratin in the oven for 15-20 minutes. By now the potatoes should be tender, if not cover and cook for another 5-10 minutes. When the potatoes are tender, uncover and allow the top to brown and crisp up.
Continue with the mushrooms while to Gratin is cooking. Slice the mushrooms lengthways into 1cm slices. Heat a frying pan over a medium heat. Add the olive oil, butter, garlic and mushrooms and stir-fry till the mushrooms are golden. Continue to cook for 10-15 minutes till the mushrooms have reduced right down and are well-browned. Add the parsley and peas to the pan and cook for 2-3 minutes.
Serve the mushrooms and potatoes with a garden salad, or steamed green beans.
Happy Cooking and Keep Smiling,