The earthier the flavours, the more comforting on a cold day. Just one of the reasons we love Mushroom & Potato Bake, served either as a main with a crispy salad, or on the side with roast chicken or whatever takes your fancy. #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #flexitarian #umami #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #potato #potatobake



Mushroom & Potato Bake

Serves 2



butter, to taste

3 large potatoes

225g White Button mushrooms, chopped

225g Portabellini mushrooms, chopped

2 tsp olive oil

1 tsp dried herbs

2 garlic cloves, crushed

15ml (1 tbsp) cornflour

250ml (1 cup) reduced fat cream

salt and pepper to taste



1 Preheat the oven to 180 ºC. Coat an ovenproof dish well with butter or cooking spray.

2 Peel the potatoes and boil in salted water for 20 minutes. Drain and set aside to cool.

3 Meanwhile, fry the chopped mushrooms in the olive oil until golden.

4 Thinly slice the potatoes and layer a quarter of the slices in the base of the baking dish. Season with salt and pepper and dot with bits of butter. Arrange a quarter of the mushrooms on top of the potatoes. Sprinkle with some of the herbs and crushed garlic. Season with salt and pepper. Repeat the layers in the same order, finishing with a layer of potatoes.

5 Stir the cornflour into the cream until smooth. Season lightly with salt and pepper and pour over the potatoes and mushrooms.

6 Bake in the oven for 50 minutes, until the top is golden brown. Allow to stand for 10 minutes before serving.