Baked Mushroom Bowls with Swiss Chard Mash
Serves 4
Ingredients:
For the mash:
6 large baking potatoes
6 Tbsp butter
125ml / ½ cup full cream milk, kept warm
1 medium white onion, diced
1 bunch / 200g swiss chard, roughly chopped
For the mushrooms:
500g mixed cultivated mushrooms
2 Tbsp butter, melted
1 Tbsp lemon juice
2 garlic cloves, grated
± 6 sprigs of fresh thyme
½ tsp chilli flakes
Olive oil
Salt and pepper, to taste
Micro herbs or baby greens, for serving
Method:
For the mash:
Peel potatoes and cut into large cubes.
Transfer to a pot of cold water and rinse until the water runs clear.
Cover potatoes with clean cold water and season generously with salt.
Bring to a simmer.
Cook until potatoes are completely tender.
Drain in a colander and let steam dry for a minute.
Use a potato ricer, food mill or hand held masher to mash the potatoes in their pot.
Add the butter and fold in using a spatula.
Pour in the hot milk and fold it into the potatoes.
Season to taste.
While the potatoes are cooking, prepare the swiss chard.
Heat a drizzle of olive oil in a large frying pan and cook the onion until soft.
Add the swiss chard and sauté until barely wilted.
Season.
Fold the swiss chard through the mashed potatoes and keep warm.
For the mushrooms:
Preheat oven to 200˚C, fan on.
Place the mushrooms in a large bowl.
It is great to use a mix of mushrooms but keep the sizes similar for cooking.
Keep small portabellinis whole and slice large browns into quarters etc…
Drizzle the mushrooms with the melted butter.
Add the lemon juice, garlic, thyme and chilli. Toss to coat well.
Transfer to a large rimmed baking sheet and spread into a single layer.
Roast for 10-15 minutes or until mushrooms release liquid and are golden brown.
Carefully pour off the excess mushroom liquid to keep them from going soggy.
(You can keep this for a delicious broth or stock or drizzle over the dish as a sauce)
Serve the roasted mushrooms on a bed of the swiss chard mash.
Top with some fresh herbs or baby greens and serve!