Portobello Mushrooms and Peas with Potato Gratin

No it's not steak, but delicious sautéed mushrooms
No it’s not steak, but delicious sautéed mushrooms

Serves 4

It’s not really the season for mushrooms at the moment (usually autumn and winter) but we’ve after a crazily hot bushfire-ravaged season in Sydney we’ve suddenly come down with heavy rain. This recipe was something I made a couple of weeks ago when I was in the mood for something meaty that wasn’t meat, but today it would make the perfect comfort food. If you slowly sauté mushrooms in a pan, they reduce right down till they are chewy and caramelised  much like steak. Paired with a potato gratin they make a hearty vegetarian dinner.

Ingredients:

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
  • 3tbsp butter

Method:

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,

Brendon 🙂

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3 Comments Add yours

  1. …nice picture, by the way.

    Like

    1. Thanks for the kind words Roger, I was playing around with Fotor, an app for Mac to get the frame. I wanted to try and make it a bit rustic-looking.

      I’ve been enjoying your posts btw. Your photography is great! What was it like to shoot for Elle Magazine?

      Like

  2. Very nice idea. The mushroom dish will go very well with the gratin that I’m making tonight:)

    Like

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