Today I really wanted something naughty, like a burger, but I knew I needed to be ‘good’ so I thought what could I do if I didn’t use meat? I was walking down the veg aisle trying to get inspiration when I saw these big and beautiful portobello mushrooms, then I remembered a recipe I saw from Nigella Lawson and Nigel Slater (what a great combination). So this recipe is based on my memory of that recipe, very buttery, garlicky mushrooms which is soaked up by the soft bread.

I have added my own sides here, I love making my own coleslaw but here I have gone with shop bought as its midweek. I’ll make up for it at the weekend. The potatoes have a little sneaky kick to them which works well with the creamy coolness of the coleslaw.

Ingredients

• Portobello mushrooms (one for each person)
• A small selection of speciality mushrooms, I used oyster mushrooms
• 2 gloves of garlic, finely sliced
• 2 tablespoons of butter
• Baby potatoes (as many as you can eat, plus a few more)
• 2 teaspoons of smoked paprika
• 1 teaspoons of oregano

I served this with crisp iceberg lettuce, rainbow coleslaw and green chillies.

Get set: Set your oven to 250c, get two roasting dishes and one pan of boiling water.

Go:

Start with the potatoes, pop them all in boiling water to par cook while you prep the mushrooms.

While they are cooking, prepare the mushrooms: remove the stalks and place your portobellos in a baking dish, add the sliced garlic and top with the butter and oyster mushrooms.

The oyster mushrooms steam from the bottom and roast from the top.

Drain the potatoes and place in a roasting tray, add 1 tablespoon of oil, just enough to lightly coat the potatoes, add the paprika and oregano and toss together. Add a sprinkle of salt.

Place both the potatoes and mushrooms in the oven at the same time and roast for 15 – 20 mins depending on your oven and the size of your potatoes.

And now it’s buttery garlicky burger time!