This is a great weekday vegetarian dish that wont disappoint on flavour! garlic mushrooms should never be underestimated and it will remain one of my favourite comfort foods.
Theres nothing complicated about this recipe and it’s doesn’t call for a lot of ingredients making it quite cheap too. My husband is a
total carnivore (I am a lot more flexible) so I added some cooked sliced chicken to his aswel. I always aim to please! This would also work well
with The addition of any leftover veg you might have kicking around in the fridge like a courgette, pepper or some fresh kale too.
If there is any leftovers, I guarantee it‘a even better the next day with some crusty bread on the side!
Sweet Potatoes with Garlic Mushrooms
2 small sweet potatoes or 1 large sweet potato
2 tsp rapeseed/olive/coconut oil
1 onion, finely chopped
2 cloves of garlic, finely chopped
3 flat mushrooms
300ml vegetable stock
Salt and pepper
125g cream cheese
Fresh parsley to garnish
1. Pierce the skin of the sweet potatoes and microwave for 4-5 minutes if small or 8-10 minutes if using a large one. Pre-heat the oven to 180°C.
2. Rub the skin of the potatoes with a little oil and salt. Roast in the oven. 30-35 minutes if small, 45-50 minutes if large.
To make the garlic mushrooms:
3. In a saucepan, add 1tsp of the oil on a medium heat and lightly sauté the onion for 4-5 minutes.
4. Add the garlic and continue to lightly fry for a further 2 minutes.
5. Slice the flat mushrooms in half and then chop into 1cm chunks. Add these to the pan and stir continuously until the mushrooms are softened and brown. It’ll take a couple of minutes. Season with salt and pepper.
6. Add the vegetable stock to the pan and the spinach. Place a lid on the pan to allow the spinach to wilt.
7. Finish the sauce off with the cream cheese. Serve in large bowls with the bard sweet potatoes. Top with fresh parsley.