fantastic thing about mushroom gravy is that it could make even an old shoe taste good! It’s a delicious accompaniment to all festive roasts – turkey, pork and beef – and can even be added to your favourite onion gravy recipe to make a mushroom and onion flavour explosion! It’s also fabulous for turning a simple meal of baked potatoes into an often-made treat. Use the gorgeous sauce from this Baked Potatoes with Mushrooms & Bacon Sauce recipe to impress on Christmas day, make the whole thing as a side dish, or save it for a lazy midweek meal. I’ll be doing all three!



Baked Potatoes with Mushrooms & Bacon Sauce



8 (about 225g each) baking potatoes

1tbsp olive oil

1 brown onion, finely chopped

200g rindless bacon, chopped

200g brown mushrooms, thinly sliced

200g button mushrooms, thinly sliced

200ml cream

¼ cup flat-leaf parsley, chopped



1 Preheat oven to 200°C. Scrub potatoes clean under running water then pat dry with paper towel. Pierce each potato eight times with a fork. Place the potatoes directly on the oven rack in the centre of the oven. Bake for 50-60 minutes or until potatoes are tender when tested with a skewer. Remove potatoes to a board.

2 Meanwhile, heat oil in a large frying pan over medium heat. Add the onion and bacon. Cook, stirring, for 6 minutes or until onion is tender and bacon starts to colour. Increase the heat to high, add mushrooms. Cook for 5 minutes until mushrooms are tender. Stir in cream and bring to a gentle boil. Reduce heat to medium-low, boil gently for 8-10 minutes or until sauce thickens. Remove from the heat, add the parsley and season with salt and pepper

3 Cut a deep cross in the top of each potato. Using a clean tea towel to hold the potato, squeeze the base gently to open up the top. Spoon over the mushroom sauce and serve.