CookEat Recipe
Roasted Potato and Mushroom Sauce
Hand-mashed roasted potato thickens a purée of raw button mushrooms, parsley and garlic. Freshly squeezed lemon juice and red wine vinegar give this pale sauce a pronounced tang.
Method
Steps
Step 1
Wash the fresh produce and use clean utensils. Unless specified below, vegetable weights refer to the prepared edible parts. Reserve 120 ml of the listed water for blending.
Step 2
Use raw peeled potato, cut into 1 cm cubes. Use fresh cultivated button mushrooms, trim the stem ends and slice thinly. Weigh the lemon as whole fruit before cutting. Squeeze and strain out the seeds; use all the extracted juice, not the peel or white pith. Wash, dry and finely chop parsley; discard coarse stems. Peel and finely mince garlic. Use ground black pepper; measure before adding.
Step 3
Toss the diced potato with half the olive oil and roast on a lined tray at 200°C for 25–30 minutes, until soft throughout and lightly golden. Mash by hand while warm.
Step 4
Spread the cooked components in a shallow dish and let them cool for about 10 minutes until no longer hot before mixing with the fresh ingredients. Prepare the remaining ingredients while the cooked components cool.
Step 5
Combine the prepared mushrooms, parsley, black pepper, red wine vinegar, lemon juice, garlic in a blender with the remaining half of the olive oil. Add the 120 ml of blending water. Blend until evenly combined, stopping to scrape down the bowl.
Step 6
Transfer the blended mixture to a bowl and fold it gradually into the hand-mashed potato until uniform. Do not put the mash through a high-speed blender; stop stirring as soon as it is combined.
Step 7
Transfer to a clean serving container and rest for 10 minutes. Serve promptly, or refrigerate in a shallow covered container at 4°C or below and use within 2 days. Keep total time at room temperature under 2 hours; stir before serving.
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