MUSHROOM BAKED POTATO
Cook once, enjoy thrice with this unbelievable mushroom pate that will convert even the biggest mushroom doubters.
INGREDIENTS
Serves 8
Baked Potatoes
• 1/4 Mushroom Pate (recipe below)
• 2 Jacket Potatoes
• 25g Mature Cheddar, grated
Pate
• 350g Mixed Mushrooms
• 1 tsp Olive Oil
• 4 Cloves Garlic
• 1/2 Small Onion
• 3 Sprigs Thyme, picked
• 20g Dried Porcini Mushrooms
• 1 tsp Onion Powder
• 1/2 tsp Garlic Granules
• 50g Cream Cheese
• 45g Butter
• 2 Tbsp Extra Virgin Cooking Oil
• Salt
• Freshly cracked pepper (lots!)
STEPS FOR THE BAKED POTATO
1
Prepare the mushroom pate (recipe below). You will only need a quarter of the amount for this recipe, but save the rest to try with a different one.
2
Cook the jacket potatoes according to the packet instructions. When the potatoes have 10 minutes to go, grab them out of the oven and change the oven to grill mode. Using a knife, cut a deeper cross in the potatoes. Fluff the inside with a fork, spoon the mushroom pate, and top with the grated cheddar.
3
Return the potatoes to the oven and grill for 7-10 minutes until the cheese is golden and bubbly.
STEPS FOR THE PATE
1
In a food processor, pulse the mushrooms into small pieces.
2
Preheat a large pan over medium heat. Once hot, add 1 teaspoon of regular olive oil, followed by the chopped mushrooms, salt, pepper, and picked thyme. Cook for 15 minutes, stirring occasionally to allow most of the water to cook out.
3
In the meantime, pulse the onion and garlic into small pieces and rehydrate the dried porcini. Once the mushroom water has cooked out, add the onion-garlic mix, onion powder, and garlic granules and continue to cook for 7-10min.
4
Transfer to a blender with the drained porcini, cream cheese, butter, and extra virgin olive oil and blend well until super smooth. Taste for seasoning and adjust.