Baked Mushroom Bowls with Swiss Chard Mash

Tasty lemon butter mushrooms served with mash potatoes and swiss chard
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Prep Time 20 minutes
Cook Time 45 minutes
Course Budget, Culinary Collection
Cuisine South African, Vegetarian
Servings 4


For the mash

  • 6 large baking potatoes
  • 6 tbsp butter
  • 125 ml full cream milk kept warm
  • 1 medium white onion diced
  • 200 g swiss chard roughly chopped

For the mushrooms

  • 500 g mixed cultivated mushrooms
  • 2 tbsp butter melted
  • 1 tbsp lemon juice
  • 2 cloves garlic grated
  • 6 sprigs fresh thyme
  • ½ tsp chilli flakes

For serving

  • olive oil
  • salt and pepper
  • micro herbs or baby greens


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.

For the swiss chard

  • 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!
Keyword budget, vegetarian