Sautéed Mushrooms with Sweet Potato Mash

16:30:00 Unknown 2 Comments

I honestly don't know how I ever disliked mushrooms. Right now I cannot get enough them, which I guess is all the better for this time of year. Not to mention I live with an absolute mushroom fiend. He has been begging for mushroom dishes for a lot longer than I have been willing to cook them. Yet, I still do not believe in the sacrilege that is putting mushrooms in bolognese.  My favourite way to cook them recently is with a good knob of butter, red wine, garlic and plenty of salt and pepper. Pretty much what this dish is. With the stress of university, I am getting even more enthusiastic about food. The 30-45 minutes I have every night to make dinner is honestly my favourite time of the day. I relish in knowing that I have this time to make something amazing, and I don't have to feel guilty about spending this time.

These fragrant, buttery and rich mushrooms are the perfect week night supper. Quick to make and so delicious. When I make this again, I think I am going to give polenta a try as I think it would also pair wonderfully with these decadent mushrooms.

Serves 2-3

Ingredients 
1.5 tbsp of butter
1 small onion
2 cloves of garlic
300g of cup, crimini or button mushrooms
60ml of red wine
1 tsp of balsamic glaze or vinegar
salt and pepper
1.5 tbsp of fresh or dried thyme

4 sweet potatoes
1/4 tsp of nutmeg
1 small knob of butter
salt and pepper

Garnish: Crème fraîche or natural yoghurt, fresh parsley

Preparation

1. Peel and chop your sweet potato into large, but even chunks. 
2. Finely dice the onion and chop the mushrooms into bite-sized pieces. 
3. Boil a pot of water, season with salt and then add the sweet potato. Cook until tender. If the potatoes finish cooking before your mushrooms a ready, simply cover to keep warm. 
4. Meanwhile, melt your butter in a pan on medium heat. 
5. Add the onions to the pan and cook until softened. Add the garlic, cook until the garlic smell has mellowed. 
6. Add the thyme and cooked for another minute. 
7. Once the onions are throughly softened, add the mushrooms. 
8. Cook the mushrooms for about 15 minutes or until evenly browned and tender. 
9. Deglaze the pan with the red wine. 
10. Add the balsamic glaze, let the wine reduce by about 1/3. Then season with salt and pepper. 
11. Using a potato masher, mash the potatoes with a knob of butter. Season well with salt and pepper. If you want creamier potatoes, add a splash of cream or milk as well. 
12. Plate up your dish, serving the mushrooms on a bed of the sweet potato. 
13. Garnish as desired. 
14. Enjoy!