Our rich and earthy mushroom ragout makes the most deliciously satisfying cool-weather dinner, especially when it's teamed with a fluffy colcannon-style mashed potato.What You'll Need: - 8g dried porcini

  • 1 red onion
  • 2 garlic cloves
  • 800g potatoes
  • 100g kale
  • 300g button mushrooms
  • 2 spring onions
  • 150ml cream
  • 1/4 tsp ground nutmeg
  • 5g thyme
  • 400g can cherry tomatoes

Method: 1. Bring a kettle to the boil. Place the dried porcini in a heatproof bowl and pour over 200ml boiling water. Set aside for 15 mins to soften. Remove the porcini, reserving the liquid and coarsely chop the porcini. 2. Meanwhile, thinly slice the red onion. Finely chop the garlic. Peel the potatoes and cut into 3cm cubes. Remove the woody stems from the kale and coarsely chop the leaves. Wipe the button mushrooms clean with paper towel, then cut into bite-sized pieces. Thinly slice the spring onions. 3. Add the potatoes to a medium saucepan, cover with water and season with salt. Bring to the boil and cook for 15 mins or until tender. Drain the potatoes and return to the pan. Add 50g butter, 150ml cream (reserve remaining cream for another use) and 1/4 tsp nutmeg to taste, then mash until smooth. Cover and keep warm. 4. Meanwhile, heat 2 tbs oil in a large frypan over medium heat. Cook the kale for 4 mins or until tender, then stir into the mash with the spring onions and season well with salt and pepper. 5. Heat 2 tbs oil in same frypan over medium-high heat. Cook the mushrooms, onion, garlic and thyme for 6-8 mins until softened and lightly golden. 6.

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