Sticky Portobello Mushrooms with Chipped New Potatoes Recipe

Ingredients

500g new potatoes
4 tbsp tamari
2 tbsp brown rice vinegar
1 tbsp caster sugar
1 chilli
2 garlic cloves
A thumb of ginger
2 spring onions
4 portobello mushrooms
1 ridge cucumber
1 lime
50g peppery salad mix

Prep: 15 mins | Cook: 25-30 mins

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Method

1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the new potatoes and quarter them to make mini ‘chips’. Pop them in a bowl with 1 tbsp oil and a pinch of salt and pepper. Toss to coat, then spread the chips out on a baking tray and bake in the oven for 25-30 mins till golden brown and tender.

2. While the chips cook, pour the tamari and brown rice vinegar into a large, wide bowl. Sprinkle in the sugar. Finely chop the chilli, flicking out the seeds and white pith for less heat if preferred, and add to the bowl. Stir to mix.

3. Peel and grate the garlic and ginger. Trim the roots and any ragged greens off the spring onions. Finely slice the green parts and set them aside. Finely chop the white parts. Add the ginger, garlic and white spring onion parts to the tamari mix and stir to combine.

4. Trim the stalks off the mushrooms so they sit flat. Add the mushrooms to the bowl and turn to coat in the marinade, spooning it over them. Set aside to marinate for 10 mins.

5. Peel the cucumber (the peel can be bitter, but you can leave it unpeeled if you prefer) and chop it into small chunks. Tip it into a serving bowl. Squeeze over the juice from the lime and add 1 tsp oil and some salt and pepper. Add the salad leaves into the bowl and toss, then set aside.

6. When the potatoes have 10 mins left to cook, warm a dry frying or griddle pan over a medium-high heat. Lift the mushrooms out of the marinade and add them to the pan. Fry for 3-4 mins, pressing down with a spatula or fish slice now and then, till they’re browned and caramelised underneath. Flip them over and fry for another 3-4 mins till the mushrooms are tender.

7. Pour any remaining marinade into the pan and bubble for 1 min, then take off the heat.

8. Arrange the mushrooms and their sauce on two warm plates. Serve with the chips and dressed salad leaves on the side, garnished with the spring onion greens.