Pur­ple pota­toes with mush­rooms & brie


Au­tum­nal herbs and gooey brie turn these pota­toes into a great cool- weather lunch. There’s no need to do any­thing ahead of time. Once your pota­toes are in the oven, sauté your mush­rooms and keep them warm un­til the pota­toes are done.

4 large True Blue or other pur­ple pota­toes suit­able for bak­ing, about 3 lbs (1.5 kg) to­tal ¼ cup (60 mL) olive oil, di­vided

Salt and freshly ground black pep­per

3 tbsp (45 mL) bal­samic vine­gar

1 tbsp (15 mL) honey

¼ cup (60 mL) but­ter, di­vided

2 lbs (1 kg) mixed mush­rooms, sliced 4 cloves gar­lic, finely chopped

1 tbsp (15 mL) finely chopped sage

2 tsp (10 mL) finely chopped rose­mary

6 oz (175 g) brie, rind re­moved, di­vided into 6 equal portions

1 Pre­heat oven to 350°F (180°C).

2 Place pota­toes in a large bowl and driz­zle with 2 tbsp (30 mL) oil; sea­son lib­er­ally with salt and pep­per. Place di­rectly on cen­tre rack and bake for 60 to 70 min­utes or un­til ten­der.

3 Mean­while, com­bine vine­gar and honey in a small bowl; stir to dis­solve honey and set aside.

4 Heat 2 tbsp (30 mL) but­ter and re­main­ing 2 tbsp (30 mL) oil in a large non­stick skil­let over medium heat. Once foam­ing, add mush­rooms, sea­son with salt and pep­per, and cook, stir­ring of­ten, for 10 min­utes or un­til the mush­rooms have given up their mois­ture and pan is once again dry.

5 Stir in gar­lic, sage and rose­mary; con­tinue to cook, stir­ring from time to time, for an ad­di­tional 10 min­utes or un­til mush­rooms are golden. Pour vine­gar mix­ture over, im­me­di­ately re­move from heat, and add re­main­ing 2 tbsp (30 mL) but­ter to pan; stir un­til but­ter is melted.

6 Split top of pota­toes and fluff flesh with a fork. Di­vide mush­rooms be­tween pota­toes, spoon­ing into open­ing and over ex­posed flesh. Di­vide brie be­tween pota­toes and re­turn to oven for 3 to 4 more min­utes or un­til brie is melted.

Serves 4

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