It’s National Baked Potato Day on August 19, and there’s nothing that makes a potato taste better than umami-rich mushrooms! Enjoy these delicious recipes from The South African Mushroom Farmers’ Association.
Preparation time: 40 minutes
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
- Hollow out the potatoes and set the filling aside.
- Heat the oil in a sauce pan and add the onion and fry until glossy. Add the mince and allow to brown.
- Add the mushrooms, carrots, tomato and tomato paste. Season to taste with salt and black pepper
- Fill the potatoes with the filling and place onto a baking sheet and place into a preheated oven for 10 minutes at 180 degrees
- 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
Cook time: 1hr 10 min
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
- Preheat the oven to 180 ºC, coat an oven proof dish well with butter or spray & cook spray.
- 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.
- 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.
- Repeat the layering in the same order, finishing with a layer of potatoes.
- Stir the corn flour into the cream until smooth. Season the cream lightly with salt and pepper and pour over the potatoes.
- 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
4 roasted orange sweet potatoes
15ml + 15ml olive oil
250g button mushrooms, sliced
100g kale, chopped
60g soft feta, cubed
45g walnuts, toasted
salt and milled black pepper
- 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.
- Heat the remaining 15ml oil in a frying pan. Fry the mushrooms for 3 minutes.
- Add the rest of the ingredients and cook for 2 minutes.
- Spoon the mixture between the sweet potatoes and serve with lemon wedges.
Baked Potatoes with Smoky Chipotle Mushrooms
Pairs perfectly with Steenberg Brut MCC
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
Preheat oven to 180˚C .
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.
Roast for 60-75 minutes until potatoes are tender. Set aside.
Whisk together crème fraîche, chives and lemon zest. Season with salt, pepper and lemon juiice to taste. Keep in the fridge.
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.
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.
Ultimate baked potato with mushrooms, sour cream, bacon & chives
The simplicity of a great, golden baked potato is just a thing of beauty. Top it with pan-fried mushrooms and some of your favourite classic potato-topper ingredients for a killer dinner.
4-6 large floury potatoes
olive oil, for drizzling
30 ml butter (plus more for serving)
250 g portabellini mushrooms, sliced
salt & pepper, to taste
250 g smoked streaky bacon
250 ml/g sour cream, for serving
a handful fresh chives, finely chopped, for serving
- Preheat the oven to 200 C. Place the potatoes on a baking tray and drizzle with oil. Rub the oil with your hands to cover the potatoes all over. Bake for 1 hour or until fully cooked and golden brown.
- In the meantime, heat the butter in a pan and fry the mushrooms until golden brown, seasoning with salt & pepper. Set aside.
- Prepare the bacon by frying the slices in a pan until crispy. Drain on kitchen paper and cool slightly, then chop into small bits.
- When the potatoes are ready, slice them criss-cross on the top and press on the sides to push it open. Top with a knob of butter and season with salt & pepper, then top with a generous dollop of sour cream, fried mushrooms, bacon bits and fresh chives. Serve at once.
Mushroom Stuffed Baked Potatoes
4 large potatoes
500g brown mushrooms, sliced
2 shallots, thinly sliced
Handful fresh thyme
1 Tbsp butter
Sea salt & black pepper
Preheat oven to 180˚C.
Rub potatoes with olive oil and season with salt. Prick them a few times with a fork and place on a baking tray. Bake in the oven for 60 – 90 minutes or until tender.
In a large frying pan add a drizzle of olive oil and the sliced shallots. Once the shallots are tender add the mushrooms (cook the mushrooms in batches if necessary so they do not sweat).
Season the shallots and mushrooms with salt, pepper and a few sprigs of thyme.
Finally add the butter and glaze the mushrooms. Remove from the heat.
Carefully slice open the baked potatoes and squeeze them to create a cavity.
Divide the mushroom mixture between the potatoes and serve with a dollop of crème fraîche.
Mushroom, broccolini & cracked baby potato tray bake with garlic butter
A scrumptious, crowd-pleasing side dish for your next braai.
700g-1kg baby potatoes
125 g butter, melted
30 ml olive oil
1-2 cloves garlic, finely chopped/grated
rind of a small lemon, finely grated
a generous handful fresh parsley, finely chopped (save half for garnish)
salt & pepper
at least 250 g portabellini mushrooms
200-300 g broccolini spears
olive oil, for drizzling
- Place the potatoes in a large pot and cover with salted water. Bring to a boil and cook until tender. Drain and set aside.
- Make the garlic butter drizzle: mix the butter, oil, garlic, lemon rind, parsley in a medium jug/bowl, and season with salt & pepper. Set aside.
- Arrange the potatoes in a large oven tray, then use the back of a spoon to gently crack them. Add the mushrooms & broccolini, then drizzle with the butter mixture and season with salt & pepper. Bake in a preheated oven at 220 C for 15 minutes or until the potatoes are golden brown. Scatter with parsley and serve at once.
For more fantastic recipes with mushrooms visit mushroominfo.co.za/recipes