Give this creamy and rich recipe for Mushroom Potato Bake a try this weekend
125 g butter
450 g waxy potatoes
750 ml mixed mushrooms, wiped clean and sliced
30 ml (2 tablespoons) fresh rosemary, chopped
60 ml (4 tablespoons) fresh chives, chopped
2 garlic cloves, crushed
250 ml (1 cup) cream
15 ml (1 tablespoon) corn flour
Salt and pepper to taste
Fresh chives to garnish
Preheat the oven to 180C . Butter an oven proof dish well.
Peel the potatoes and cook for 20 minutes. Drain and set aside to cool down.
Thinly slice the potatoes and layer a quarter of the slices in the base of the dish. Season with salt and pepper and dot with bits of butter.
Arrange a quarter of the sliced mushrooms on top of the potatoes. Sprinkle with some of the rosemary, chives and garlic. Season with salt and pepper.
Repeat the layering in the same order, finishing with a layer of potatoes.
Stir the corn flour into the cream until smooth. Season the cream lightly with salt and pepper and pour over the potatoes. Bake in the oven for 50 minutes until the top is golden brown. Allow to stand for 10 minutes before serving.
Recipe provided courtesy of SAMFA – the South African Mushroom Farmer’s Association. Established in 1984, SAMFA aims to promote the South African mushroom industry and increase the consumption of fresh cultivated mushrooms.