creamy garlic mushrooms with potato cakes beetroot and red onion chutney,

Creamy Garlic Mushrooms with Potato Cakes Recipe

45 Minutes
Serves: 2

Mushrooms served in a cider, garlic, thyme and cream sauce, accompanied with a Rice, potato and parsnip cake  flavoured with thyme and rosemary and a sweet and sour beetroot and red onion chutney, flavoured with balsamic vinegar, caraway seeds and a hint of heat from the cayenne pepper.

Recipe Ingreds

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

Recipe with pictures Steps

Step 1

  • peel the potatoes
  • place the potatoes in a pan of boiling water and cook gently till the potatoes are soft

Step 2

  • peel the red onion(s), chop in half cut each half into thin slices
  • peel and grate the beetroot

Step 3

  • Add the beetroot, red onion and caraway seeds into a pan with a splash of olive oil
  • cook until soft
  • stir regularly

Step 4

  • 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

Step 5

  • 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

Step 6

  • 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

Step 7

  • 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

Step 8

  • 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

Step 9

  • 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

Step 10

  • 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

Step 11

  • remove the potato, rice cakes from the oven, remove the pastry rings carefully

Step 12

  • serve the mushrooms
  • with the potato cakes
  • and a large tbsp of beet chutney

Recipe Utensils

  • 4 3 inch pastry rings
  • 1 baking tray
  • 1 bowl
  • 3 chopping board
  • 1 frying pan
  • 1 Garlic crusher
  • 2 grater
  • 3 large knife
  • 1 large pan
  • 1 pastry brush
  • 1 small pan
More recipes you might like: Vegetarian, Vegetable dinner ideas

How to make garlic mushrooms in cream with crispy potato cakes 

This recipe by Dennis Potter is a tasty mix of cream from the mushrooms, sweet and sour from the beetroot chutney and crunch and texture from the potato cakes. We tweaked the potato cakes in this recipe and used precooked rice just to speed it up a bit and baked the cakes in the oven instead of using a frying pan.

The beetroot chutney is a mix of sliced red onions and grated beetroot cooked with balsamic vinegar, brown sugar, caraway seeds finished with a touch of heat from the cayenne pepper. The potato cakes are made with smashed potatoes, grated parsnip and white and wild rice, the potato cakes are flavoured with fresh rosemary and thyme and are bound together with cream. The  garlic mushrooms are sliced caramelised, and cooked in a cider and cream sauce  flavoured with thyme and garlic.

More mushroom dishes

Mushroom & Lentil Burgers with Courgette Chips

Creamy Pea, Mushrooms and Brie Pasta

Spinach and Mushroom tartiflette

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