Recipe Inspiration

Ingredients...

2kg The Food Heroes Marco Pierre White Roast Potatoes

500g Mixed wild mushrooms​

500g Chestnut mushrooms​

30g Thyme​

300g Essential Cuisine Wild Mushroom Sauce​ Base

100g Baby spinach​

50g Porcini powder​

100g Grana padano​

20ml Truffle oil​

30g Chopped chives​

Method...

1. Cook the Marco Pierre White Roast Potatoes according to the packet instructions until golden and crispy.

2. While the potatoes are cooking, heat a large frying pan and sauté the mixed wild mushrooms and chestnut mushrooms until golden and any excess moisture has evaporated.

3. Add the thyme and porcini powder, stirring well to coat the mushrooms. Stir through the baby spinach and cook until just wilted.

4. Add the Wild Mushroom Sauce and gently heat through. Toss the cooked roast potatoes through the mushroom mixture until evenly coated.

5. Divide the roast potatoes between 10 serving bowls or dishes. Finish with a drizzle of truffle oil, a sprinkling of Grana Padano and the chopped chives. Serve immediately.