Mushroom Mashup Marvel

And the magic continues brew in my kitchen 🪄✨ When it comes to food, I’m all about Visual appeal, Taste, Texture and Nutrients. This recipe was skillfully put together taking each flavour profile into consideration. We have the rich, creamy and fluffy mashed potato as the base. On top of that a tangy sweet tomato chutney with spinach and the star of the show – the braai mushrooms which are known for their robust, meaty texture and umami flavour. The addition of the green patty pans just ties up the entire dish😘👌

The recipe is as follow:

Grilled Mushroom

• 8 medium braai mushrooms 
• 1 pack green patty pans washed and trimmed
• ½ Cup (125ml) olive oil
• 2 tsp (10ml) crushed garlic
• Black pepper to season 
• Salt to season 
• 4-5 medium potatoes peeled, rinsed and cubed into small pieces. 
• ¼ cup (60ml) vegan margarine 
• 1 cup (250ml) tangy vegan mayonnaise 
• Thyme to garnish

Let’s Cook

• Preheat the oven at 200°C 
• Start by wiping the mushrooms with a paper towel or cloth.  Remove the stems.
• Place the mushroom cap stem side down on the cutting board. Using a paring knife, gently score the top of the mushroom into 1 cm  wide strips, then turn and repeat to create a diamond pattern across the mushroom cap. (squares are fine as well) 
• Place the mushrooms and patty pans on an oven tray. 
• Add the oil, 1 tsp (5ml) garlic
• and  thyme to a bowl. Brush the mushrooms with the garlic herb oil.  
• Season with salt and a few grinds of black pepper.  
• Bake for 20 minutes or until fully cooked.  
• While the mushrooms are grilling, boil the potatoes until soft.  
• When the potatoes are soft, drain the water then toss them into a big bowl. Use a fork or masher and mash until smooth.  
• Mix in the vegan margarine then the mayonnaise. Season with salt.

Tomato Chutney

• Tomato Chutney 
• A splash of olive oil 
• 1 medium onion finely sliced 
• 400g baby plum tomatoes
• ½ tbsp (7.5ml) crushed garlic 1-2 red chillies sliced 
• 1 Tbsp (15ml) mild curry powder
• ½ tsp Brown Sugar (Optional) 
• 90 g baby spinach
• Salt to season

let’s Cook

• Heat oil in a non-stick pan.  
• Fry the onions until golden brown then remove from the pan.  
• Add a bit more oil if need be.  
• Toss in the tomatoes and cook until they begin to burst
• Add the onions back to the pan
• Spoon in the garlic, chillies and curry powder. 
• Mix to incorporate everything.  
• Season with salt.  
• Add the sugar if the tomatoes are very sour.  
• Cook for about 10 minutes until the tomatoes are soft. 
• Throw in the spinach and cook just until they begin to wilt. Turn off the heat.  
• To serve: Add a good dollop of mash to a bowl. 
• Then spoon on a nice serving of tomato chutney. 
• Place the mushrooms on top of the chutney. (You may slice the mushrooms if you like). 
• Add a few patty pans to the bowl. 
• Garnish with a few sprigs of thyme and red chillies.