Caramelised Onion Jam + Truffled Garlic Mash + Sauteed Mushrooms

When everyone else is eating meat, this is an incredibly rich, delicious, celebratory addition to the meal which you can share (if you really love them) with the carnivores.

Caramelised Onion Jam

(adapted from Softly Simmered Onions from the Silver Palate Good Times Cookbook)

These are so delicious. They can be added to so many things – mixed with a bit of cream in a pasta sauce, whizzed with vegetable broth for an amazing onion soup, on toast rounds with feta for an astounding bruschetta, or mixed with savoury custard in a brilliant tart / quiche. I like them as they are, tumbled over some creamy dreamy mash, with a few sauteed mushrooms for extra “meatiness”

• 9 large baking potatoes, peeled and cut into eighths
• 8 cloves of garlic
• 1/2 cup (1 stick) butter
• 1/4 cup milk
• 1/4 cup cream
• Teaspoon or so jarred, canned or fresh truffles (you could use truffle oil in a pinch)
• Salt and pepper

In a large saucepan, over high heat, boil enough water to just cover the potatoes. Once the water is at a roiling boil, add all the potatoes and garlic at once. They should take about 10 – 15 minutes to cook through. You want to be able to put the tip of a cutting knife through a slice of potato without any resistance.

While the potatoes are boiling, combine butter, milk, cream, truffles, and salt and pepper in a small saucepan. Bring to the boil and set aside to enable the truffle to infuse the butter and milk mixture with its heady scent.

When the potatoes have been cooked through, drain thoroughly, and place in serving bowl. Using a handheld masher, mash the potatoes, while adding the butter-milk-cream-truffle mixture. Taste for salt and pepper and adjust accordingly.

Sauteed Mushrooms

For each person, use 1 – 2 very large portobello mushrooms, depending on what else you are serving

• 2 portobello mushrooms, peeled and sliced thickly
• 1/2 tbsp butter
• 1/2 tbsp olive oil or truffle oil
• 1 tbsp balsamic vinegar (or port wine or red wine)
• 1 tsp soy sauce
• Salt and pepper to taste

You want to ensure the mushrooms are seared and not soggy. To do this, heat butter and olive oil in a large frying pan until quite hot, on high heat. Add the mushrooms, and stir to coat with butter. As the mushrooms start to let off some juice, add vinegar and then soy sauce. This will encourage some caramelisation and cause the mushrooms to sear against the heat of the pan. Taste and add salt and pepper as needed.

Serve each lucky vegetarian a large scoop of mash, topped with the caramelised onion jam, and sauteed mushrooms. Yum.

Tags: dinner, mash, mushrooms, onions, potatoes, recipe, truffles, vegan, vegetarian