You can’t capture the autumn sliding into winter better than in this dish. It’s perfect for a weeknight main or a side dish at the weekend.
Wine Suggestion: We think Nebbiolo is such a natural pairing with mushrooms, but thought opening a Barolo or Barbaresco was a bit extravagant, so Luigi Pira’s Langhe Nebbiolo was chosen and the gentle leather, spice and tea leaf characters were a delight.
Roast potatoes with mushrooms, chestnuts & sherry – serves 4
- 1kg waxy potatoes
- 7 cloves of garlic, 4 unpeeled and smashed, 3 peeled and finely sliced
- 4 tbsp extra virgin olive oil
- 3 sprigs of thyme, leaves picked
- 500g chestnut mushrooms, sliced
- 3 tbsp dry or medium sherry
- 75g cooked chestnuts, roughly chopped
- a small bunch of flatleaf parsley, finely chopped
- 100g manchego or Parmesan cheese
Heat the oven to 220C/fan 200C/gas 7.
Line a baking tray with baking paper.
Spread the potatoes over the lined tray alongwith the smashed garlic, olive oil and thyme. Season and toss, then roast for 15-20 minutes or until the potatoes are softened but not cooked through.
Add the mushrooms, sliced garlic and sherry to the potatoes and toss again. Cook for another 20-25 minutes or until the mushrooms and potatoes are cooked. Remove from the oven and add the chestnuts and parsley. Mix well and check the seasoning.
Shave the cheese over the top to serve.
(Original recipe by Claire Thompson in Olive Magazine, October 2020.)
Jono & Jules do food & wine 
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