Easy, authentic and delicious!

This recipe was developed by Luba Pavia (@cook.vegetarian) as part of our 'Mushrooms Are So Mush More Than You Think' campaign in February 2021.

Ingredients

5 medium potatoes

2 garlic cloves

1 tablespoon olive oil

1 small white onion, finely chopped

500 grams SA Mushrooms

Small bunch of parsley, finely chopped

1 teaspoon Tuscan seasonings

Salt and pepper, to taste

1 cup grated cheese (use dairy-free cheese, if vegan)

Additional parsley, for garnishing

METHOD:

1. Wash and peel potatoes. Cut them into quarters and transfer to a large pot filled with cold water. Add in garlic cloves and salt, bring to a boil. Cook for 20 minutes on medium heat. When the knife inserted in the middle of a potato goes in easily, they are ready.

2. Drain the potatoes, take out the garlic cloves and start mashing until creamy and smooth. Set aside and let cool to room temperature. Heat oil in a large frying pan over medium heat. Add onions and cook for 5 minutes or until golden brown. Add mushrooms, parsley and seasonings. Cook for another 10-15 minutes until mushrooms are tender.

3. Preheat oven to 180C and line a baking tray with parchment paper. Form about half a cup of the mashed potato mixture into a ball. Place on the prepared baking tray, press down with a cup to flatten and using a wooden spoon make an indent in the centre of each nest. Add a few tablespoons of the mushroom mixture into each potato nest and top with grated cheese.

4. Bake for 10 minutes or until golden brown and the cheese has melted. Serve warm, garnished with fresh parsley and enjoy!