Creamy Garlic Mushrooms with Potato Cakes Recipe
Mushrooms in a creamy sauce made with cider, garlic, and thyme, served alongside a rice, potato, and parsnip cake seasoned with thyme and rosemary. Accompanied by a sweet and tangy beetroot and red onion chutney, infused with balsamic vinegar, caraway seeds, and a subtle kick of cayenne pepper.
Ingredients
Chutney
- 4 tsp balsamic vinegar
- 125 grams beetroot
- 1.5 tsp caraway seeds
- 0.5 tsp cayenne pepper
- 2 whole red onions
- 25 grams brown sugar
- 0.5 tbsp olive oil
- salt (to taste)
- black pepper (to taste)
Mushrooms
- black pepper (to taste)
- 20 grams butter
- 100 ml cider
- 1 cloves garlic
- 300 grams mushrooms
- 2 tbsp olive oil
- salt (to taste)
- 250 ml single cream
- 4 sprig fresh thyme
Potato cake
- black pepper (to taste)
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 whole parsnips
- 250 grams potatoes
- 50 grams microwave rice and wild rice
- salt (to taste)
- 20 ml single cream
Instructions
- peel the potatoes, place the potatoes in a pan of boiling water and cook gently till the potatoes are soft
- peel the red onion(s), chop in half cut each half into thin slices, peel and grate the beetroot
- Add the beetroot, red onion and caraway seeds into a pan with a splash of olive oil, cook until soft, stir regularly
- Add the balsamic vinegar, brown sugar to the beetroot mixture, cook for 20 mins, stir occasionally, cook until the mixture is thick and syrupy, add cayenne pepper, taste and season with salt and pepper if necessary
- set the oven to 220C 425F or gas mark 7, peel and grate the parsnips, wash and finely chop the fresh rosemary, wash and remove the thyme leaves from their stalks
- drain the potatoes, place the potatoes in a bowl, chop potatoes roughly, Add the precooked rice, add the parsnip, add the rosemary and thyme, Add the cream, stir to mix the ingredients, taste and season with salt and pepper if necessary
- lightly coat the baking tray with oil using a pastry brush, oil the inside of the pastry ring using a pastry brush, pack the potato mixture into the pastry rings and brush the top with oil bake in the oven for 20 mins or until golden brown
- wash and slice the mushrooms, heat the frying pan with the butter and a spot of oil, add the mushrooms to the frying pan, cook the mushrooms until coloured
- peel and crush the garlic using the garlic crusher or chop finely, add the garlic to the frying pan, cook for a minute or two, add the cider cook until half the cider has evaporated
- wash and remove the thyme leaves from their stalks, add the thyme to the frying pan, cook for a minute or two, Add the cream, cook till the sauce thickens, taste and season with salt and pepper if necessary
- remove the potato, rice cakes from the oven, remove the pastry rings carefully
- serve the mushrooms, with the potato cakes, and a large tbsp of beet chutney
Tried this recipe?Let us know how it was!