National Potato Day

Happy National Potato Day

Yes, it’s a thing … and we’re thrilled. Whether you prefer them roasted, mashed, fried or baked it doesn’t really matter – a spud is a spud and they make us happy! What also makes us happy is mushrooms!

Here are some yummy recipes that combine them both. Enjoy!

STUFFED POTATO
Serves: 4

Preparation time: 40 minutes

Ingredients:

• 4 large potatoes, steamed until tender
• 50ml olive oil
• 1 onion, finely chopped
• 250g lean lamb mince
• 250g button mushrooms, chopped and pan fried
• 2 carrots, peeled and grated
• 1 tomato, cubed
• 10ml tomato paste

Method:

1. Hollow out the potatoes and set the filling aside.
2. Heat the oil in a sauce pan and add the onion and fry until glossy. Add the mince and allow to brown.
3. Add the mushrooms, carrots, tomato and tomato paste. Season to taste with salt and black pepper
4. Fill the potatoes with the filling and place onto a baking sheet and place into a preheated oven for 10 minutes at 180 degrees
5. Serve while still hot.

Cooks tip: Use the filling to make croquets, Mush the potato, add 100ml grated cheese, 20ml grated parmesan cheese, 1 egg yolk and season with salt and black pepper. Form into small cylinders. Dip in egg them bread crumbs then shallow fry.

MUSHROOM POTATO BAKE

Prep time: 15 min

Serves 2

Ingredients:

• 2 tsp. olive oil
• 3 large potatoes
• 225g white button mushrooms & 225g portabellini, chopped
• 1 tsp dried herbs
  2 garlic cloves, crushed
• 250 ml (1 cup) low fat cream
• 15 ml (1 tablespoon) corn flour or cake flour
• Salt and pepper to taste

Cook time: 1hr 10 min

Method:

1. Preheat the oven to 180 ºC, coat an oven proof dish well with butter or spray & cook spray.
2. 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 baking dish. Season with salt and pepper and dot with bits of butter.
3. Arrange a quarter of the sliced mushrooms on top of the potatoes. Sprinkle with some of the herbs, and garlic. Season with salt and pepper.
4. Repeat the layering in the same order, finishing with a layer of potatoes.
5. Stir the corn flour into the cream until smooth. Season the cream lightly with salt and pepper and pour over the potatoes.
6. Bake in the oven for 50 minutes until the top is golden brown. Allow to stand for 10 minutes before serving. Best served with a crispy salad

STUFFED SWEET POTATOES WITH PESTO MUSHROOMS
Makes 4

 

Ingredients:

• 4 roasted orange sweet potatoes
• 15ml + 15ml olive oil
• 250g button mushrooms, sliced
• 60ml pesto
• 100g kale, chopped
• 60g soft feta, cubed
• 45g walnuts, toasted
• salt and milled black pepper

Method:

1. Preheat the oven to 190°C. Place the sweet potatoes onto a baking sheet, drizzle with 15ml olive oil and season with salt and pepper. Bake for 45-60 minutes, or until tender.
2. Heat the remaining 15ml oil in a frying pan. Fry the mushrooms for 3 minutes.
3. Add the rest of the ingredients and cook for 2 minutes.
4. Spoon the mixture between the sweet potatoes and serve with lemon wedges.

BAKED POTATOES WITH SMOKY CHIPOTLE MUSHROOMS

Serves 6

Ingredients:

• 6 large potatoes
• 500g mixed white button & portabellini mushrooms, sliced
• 4 Tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp chipotle flakes
• 1 tsp liquid smoke
• 250g crème fraîche
• 20g chives, chopped
• Juice & zest of 1 lemon
• Salt & pepper
• Fresh dill, for serving

Method:

1. Preheat oven to 180˚C .
2. Using a fork- prick several steam holes into all the potatoes. Rub the potatoes all over with half of the olive oil. Season well with salt and pepper. Place potatoes into oven directly on oven rack.
3. Roast for 60-75 minutes until potatoes are tender. Set aside.
4. Whisk together crème fraîche, chives and lemon zest. Season with salt, pepper and lemon juiice to taste. Keep in the fridge.
5. In a large sauté pan, add the remaining olive oil. Season with paprika, chipotle flakes, salt and liquid smoke. Fry the mushrooms on high heat until they are golden brown.
6. To assemble the stuffed potatoes slice them down the middle. Scoop a dollop of flavoured crème fraîche into the centre of each one. Top with a generous amount of smoky mushrooms and finish with fresh dill.

Pair this recipe with Steenberg Brut MCC
The Steenberg MCC exudes freshness and pure fruit on the nose. This dish is perfect to pair with the baked potato as the crisp acidity keeps the creamy and rich crème fraîche in check, allowing the wine to taste vibrant while also balancing out the buttery potato. As for the smoky mushrooms, they never overwhelm, thanks to the wine’s steadfast honeyed nectarines and lemon cordial flavours. This MCC has a refreshing finish and is a match made in heaven for this flavour loaded baked potato.

Photo Credits: The South African Mushroom Farmers’ Association