Mushrooms have immune-boosting action and potent antimicrobial properties. A good source of B vitamins and selenium, they are one of the highest antioxidant foods in the world, in the same league as the red pepper and spinach. Although not classed as a vegetable, they count towards your 5-a-day goal, with 80g, or about four medium-sized mushrooms, counting as one portion.
Adding mushrooms and sweet potato to traditional potato gratin makes a flavoursome twist with added nutritional benefits. This delicious side dish goes well with grilled fish or chicken.
- 25g/1oz clarified butter
- 15ml/1 tbsp olive oil
- 350g/12oz mixture of open and closed cup mushrooms, sliced
- 1 clove garlic, crushed
- 2.5ml/ ½tsp freshly grated nutmeg
- 675g/1½lb old potatoes, peeled
- 450g/1lb sweet potatoes, peeled
- 300ml/½ milk
- 50g/2oz Cheddar cheese, grated
- Heat the clarified butter and oil together in a frying pan, add the mushrooms and cook over a high heat until the mushrooms are soft and the juices have evaporated. Stir in the garlic and nutmeg and remove from the heat.
- Slice potatoes. Arrange half over the base of a 1.4ltr/2 ½ pint ovenproof dish and season. Scatter over half of the mushrooms. Repeat the layers.
- Pour the milk over the potatoes and mushrooms. Cover the dish with foil and bake for an hour.
- Remove from the oven, scatter over the cheese and bake for a further 25 minutes or until the top is golden and the potatoes are golden brown.