Christmas Potato and Umami-Rich Mushroom Dishes!

The perfect side dish to every holiday meal, courtesy of The South African Mushroom Association

Stuffed Sweet Potatoes with Pesto Mushrooms (Makes 4)

Ingredients:

  • 4 roasted orange sweet potatoes
  • The perfect side dish to every holiday meal
  • 15ml + 15ml olive oil
  • 250g button mushrooms, sliced
  • 60ml pesto
  • 100g kale, chopped
  • 60g soft feta cheese, cubed
  • 45g walnuts, toasted
  • Salt and milled black pepper
  • Lemon wedges to serve

Method:

  1. Preheat the oven to 190°C. Place the sweet potatoes onto a baking sheet, drizzle with 15ml olive oil and season with salt and pepper. Bake for 45-60 minutes, or until tender.
  2. Heat the remaining 15ml oil in a frying pan. Fry the mushrooms for 3 minutes.
  3. Add the rest of the ingredients and cook for 2 minutes.
  4. Spoon the mixture between the sweet potatoes and serve with lemon wedges.

Mushroom, Broccolini & Cracked Baby Potato Tray Bake with Garlic Butter (Serves 6)

Ingredients:

  • 700g-1kg baby potatoes
  • 125g butter, melted
  • 30ml olive oil
  • 1-2 cloves garlic, finely chopped or grated
  • Rind of a small lemon, finely grated
  • A generous handful fresh parsley, finely chopped (save half for garnish)
  • Salt and pepper
  • At least 250g portabellini mushrooms
  • 200-300g broccolini spears
  • Olive oil, for drizzling 

Method:

  1. Place the potatoes in a large pot and cover with salted water. Bring to a boil and cook until tender. Drain and set aside.
  2. Make the garlic butter drizzle: mix the butter, oil, garlic, lemon rind and parsley in a medium jug or bowl and season with salt and pepper. Set aside.
  3. Arrange the potatoes in a large oven tray, then use the back of a spoon to gently crack them. Add the mushrooms & broccolini, then drizzle with the butter mixture and season with salt and pepper. Bake in a preheated oven at 220°C for 15 minutes or until the potatoes are golden brown. Scatter with parsley and serve at once.

Mushroom-Stuffed Baked Potatoes (Serves 4)

Ingredients:

  • 4 large potatoes
  • 500g brown mushrooms, sliced
  • 2 shallots, thinly sliced
  • Handful fresh thyme
  • 1 Tbsp butter
  • Olive oil
  • Sea salt and black pepper
  • Crème fraîche to serve

Method:

  1. Preheat oven to 180°C.
  2. Rub potatoes with olive oil and season with salt. Prick them a few times with a fork and place on a baking tray. Bake in the oven for 60-90 minutes or until tender.
  3. In a large frying pan add a drizzle of olive oil and the sliced shallots. Once the shallots are tender add the mushrooms. (Cook the mushrooms in batches if necessary so they do not sweat.)
  4. Season the shallots and mushrooms with salt, pepper and a few sprigs of thyme.
  5. Finally add the butter and glaze the mushrooms. Remove from the heat.
  6. Carefully slice open the baked potatoes and squeeze them to create a cavity.
  7. Divide the mushroom mixture between the potatoes and serve with a dollop of crème fraîche.