- 200–250 g fromage frais, for serving
- fresh chives, for scattering
- dressed chicory leaves, for serving
- For the potatoes
- 4 large baking potatoes
- olive oil, for coating
- coarse sea salt, for dusting
- For the mushrooms
- 400 g mixed mushrooms, cleaned
- 1 T olive oil
- 1 clove garlic, crushed
- sea salt and freshly ground black pepper, to taste
Preheat the oven to 200ºC.
Slit a cross in each cleaned potato. Roll in olive oil and sea salt then place on a baking tray lined with nonstick paper. Bake for about 1 hour or until soft. Set aside to keep warm.
To grill the mushrooms: Leave whole the small mushrooms and thickly slice the larger ones. Mix with the oil, garlic and seasoning. Turn onto a grill pan and arrange in a single layer.
Slide under a hot grill for 5 minutes or until just cooked, but still fleshy. Toss to moisten then check seasoning.
To serve: Using a tea towel, squash the split ends of the potatoes to fluff the steamy insides. Top with scoops of fromage frais, scatter with herbs and serve with the mushrooms and dressed chicory leaves.
For special occasions: Instead of white or button mushrooms, splurge on luxury varieties such as porcini or shiitake. Add curls of smoked salmon trout.
Per serving: 1247.7kJ, 8g protein, 14.1g fat, 29.1g carbs
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