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Honey & Balsamic Mushrooms on Baked Sweet Potato
This is recipe was designed by Dean Dickinson of Port Elizabeth who has graciously shared it with us!
A quick and easy recipe for a mid-week family dinner! Dean used portabellini mushrooms in this recipe, but oyster or chestnut mushrooms could also be used to add in some more adventurous flavours.
You can grow mushrooms with our ready-to-fruit grow sticks, found here!
Honey & Balsamic Mushrooms
on a baked, buttered sweet potato topped with creamy mayo infused tuna
- 1 tin tuna in oil
- 3 Tbsp mayonnaise
- 2 Tbsp balsamic vinegar
- 1 tsp raw honey
- 2 Tbsp olive oil
- 1 punnet portabellini mushrooms diced (or buy one of our grow sticks here)
- Sweet potato (one for each person served)
1. Preheat your oven to 200°C and line a baking tray with foil.
2. Place your sweet potatoes on the foil and poke a few holes in each of them using a fork. Note that we don’t wrap the sweet potatoes in foil.
3. Bake the potatoes for 40 to 50 minutes, or until the skin has puffed up nicely and is easily pierced with a fork.
4. Pan-fry your mushrooms in a hot pan. After a minute or two add the honey and balsamic, and fry until nicely coated and reduced. This will infuse the honey and balsamic.
5. Mix the tuna with 3 Tbsp of your favorite mayo (Dean suggests Kraft creamy mayonnaise).
6. Split your spud using a fork and gently mash the flesh. Top with some cold butter, salt, and black pepper.
7. To finish: Top with the creamy mayo and tuna and then add your pan-fried mushrooms. For the garnish, use a finely sliced red pepper and a sprig of fresh coriander.