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Potato & Mushroom Al Forno

This is a recipe out of the book “Veg” by Jamie Oliver

A wonderfully hearty meal that includes some delicious oyster mushrooms. You can add any kind of seasonal mushrooms you like, they’ll all taste great in here!

You can grow oyster mushrooms with our ready-to-fruit grow sticks found here!

Serves 4
Prep time 1hr 30min

Potato & Mushroom Al Forno

with garlic, chives, truffled eggs, cottage cheese & parmesan


  • 750g potatoes
  • 2 onions
  • 3 cloves of garlic (or more if you like)
  • olive oil
  • 200g button/portobello mushrooms
  • 200g oyster mushrooms (buy one of our grow sticks here)
  • 3 large eggs
  • 1 bunch of fresh chives (30g)
  • 150g cottage cheese
  • 1/2 teaspoon truffle oil (this is expensive, feel free to leave it out if you’re on a budget)
  • 30g Parmesan cheese


1. Preheat the oven to 200°C

2. Scrub the potatoes and peel the onions, then cut them both into wedges. Bash the garlic cloves with the flat side of your knife.

3. Place the above into a large roasting tray. Drizzle over 1 tablespoon of olive oil, and season with salt and ground black pepper. Toss together well and roast for 50 minutes or until lightly golden and cooked through.

4. Roughly slice the mushrooms, making sure to remove the tough stems from your oyster mushrooms. Add to the roasting tray along with 1 more tablespoon of olive oil for a final 20 minutes.

5. Meanwhile, beat the eggs until pale and fluffy. Finely chop and add the chives, fold through the cottage cheese, and truffle oil if you have any (the smallest amount makes all the difference – don’t be tempted to add more).

6. When the time is up remove the tray from the oven, pour the egg mixture over the roasted veg, and finely grate over the Parmesan.

7. Bake for 10 minutes, or until beautifully golden and just set.

Works deliciously well with a light salad on the side.

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