Harissa Mushroom Casserole with Sweet Potato RoundsFeatured

Harissa Mushroom Casserole with Sweet Potato Rounds


For 4


  • 5 tbspn olive oil
  • 2 large onions, chopped
  • 1 large red or yellow pepper, chopped
  • 2.5 turnips, peeled and cut into 2,5cm chunks
  • 2 carrots, peeled and cut into 2,5cm chunks
  • 900 grams mixed fresh mushrooms, such as button and Portobello, chopped
  • 2.5 tbsp chopped rosemary leaves
  • 0.5 cup fruity red wine
  • 500 ml hot vegetable stock
  • 400 grams kidney beans, drained and rinsed
  • 4 medium sweet potatoes, washed and sliced into thin rounds
  • 1 tbsp smoked paprika
  • 4 whole garlic cloves, left unpeeled

Harissa Mushroom Casserole with Sweet Potato Rounds Method

    1. Heat 2tbsp oil in a pan, add onions, pepper, turnips and carrots and cook for 5-10 minutes until onions are golden. Transfer to a bowl. Add a drizzle of oil and cook mushrooms in batches until browned; transfer to the bowl. 
    2. Add rosemary, harissa, wine and stock to the pan. Simmer for 5 minutes. Return veg and mushrooms to the pan, add beans and stir. Simmer for about 20 minutes, until liquid has reduced. 
    3. Meanwhile, heat oven to 200˚C. Toss sweet potato rounds with salt, smoked paprika, garlic and remaining olive oil. Bake, turning occasionally, until golden, 15-20 minutes depending on thickness. 
    4. Serve the casserole with the crispy sweet potatoes on top. 
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