Friday, 4 November 2011

Mushroom and Blue Cheese Mashed Potato

Caramelizing onions and mushrooms comes up a fair bit in extravagant recipes. This recipe is a good introduction to how to do it and the flavours it produces. Don't worry about the mushrooms and onions burning and sticking to the pan a bit, that's all part of the process to bring out the rich flavours. However it is possible to go too far: you don't want a black lump of dry charcoal, so be ready to add some liquid (stock or wine) if it starts burning so much that pieces of mushroom or onion are burnt to the pan.


  • 3 onions, chopped
  • 1 tbsp sunflower oil
  • 350g mushrooms, washed and chopped
  • 6 potatoes, peeled, washed and cut into 2cm pieces
  • 200ml vegetable stock
  • 30ml milk
  • 200g blue cheese such as Stilton, cut into 2cm pieces


  1. Place the onions and oil in a saucepan with a lid.
  2. Put over a medium heat and cook for 20 minutes or so. Stir well every 5 minutes.
  3. When the onions are soft and started to caramelize/burn, add the onions to the pan and place the lid back on.
  4. Put the potato pieces into a pan and bring to the boil. Boil for 20 minutes or until soft.
  5. While the potatoes are cooking keep stiring the mushroom mixture every 5 minutes.
  6. After 15 minutes remove the lid from the pan and let the mushroom mixture simmer down.
  7. When the mushroom mixture starts to caramelize/burn on the bottom of the pan add the vegetable stock and stir well to 'deglaze' the pan (which is the cooking way of saying wash the burnt bits off).
  8. Leave the mushroom mixture simmering for 5 minutes while you prepare the mashed potato.
  9. Make the mashed potato by mashing the potatoes, milk and cheese together until smooth.
  10. Serve immediately by putting the potato onto a place, making a well in the center and spooning the mushroom mixture onto it.
Serves 2.

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