A little bit of creamy potato indulgence for me with this hassleback potato in c…
A little bit of creamy potato indulgence for me with this hassleback potato in creamy mushroom sauce. To make it you need:
?500g baby potatoes
?250g pack chestnut mushrooms, sliced
?100g oat creme fraiche or yoghurt ?2 fat garlic cloves, finely minced
?Large handful fresh parsley, chopped
?60ml vegetable broth
?1 tsp porcini mushroom powder
?Salt and black pepper, to taste
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Cut thin slits into the potato, stopping just before you cut through so that the slices stay connected at the base of the potato. Sprinkle with a pinch of Himalayan salt then bake in the oven at 200ºC for 30-40 minutes and then set aside.
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Heat a non-stick frying pan then spray with non-stick spray or use regular oil. Add the mushrooms and fry for 3 minutes until they start to brown. Add the garlic and cook for 1-2 minutes. Stir in the parsley, vegetable broth, porcini mushroom powder and oat fraiche. Season with salt and black pepper and stir. Cook for 2 minutes then set aside.
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Put the Hasselback potatoes back into the saucepan and coat evenly with the sauce. Sprinkle with more fresh parsley if you desire. Enjoy! This feeds 2-3 with a side serving of veggies. #hasslebackpotatoes #mushrooms #plantbasedmeal
