Valentine’s Day is a special occasion that allows couples to express their love and affection for one another.
While a night out at a restaurant can be romantic, cooking a gourmet meal at home can be just as intimate and impressive. Cooking with mushrooms is a great way to add flavor and nutrition to your meal. Not only are they versatile and delicious, but they also provide numerous health benefits.
Mushrooms are a low-calorie and low-fat food that is rich in antioxidants, fiber, vitamins, and minerals. They contain compounds that have been shown to improve heart health, boost the immune system, and lower the risk of certain diseases.
By incorporating mushrooms into your Valentine’s Day meal, you’ll not only impress your loved one with your culinary skills, but also show that you care about their health and wellbeing.
Creating a gourmet meal at home also allows you to personalize the experience and make it more special.
You can choose recipes that reflect your shared tastes and preferences, or experiment with new and exotic ingredients. Whatever you choose, cooking together is a fun and meaningful activity that can strengthen your relationship and create lasting memories.
So, put on your chef’s hat and get ready to whip up a delicious and healthy meal for your special someone this Valentine’s Day. Here are some recipes that are sure to make your date night at home an unforgettable experience.
- Crispy Gnocchi with Mushrooms & Paprika Butter
- Sautéed Portabellos, Steak, Coriander Mash & Pea Purée
- Chicken, Portabellini & Rice One Pot Wonder
Crispy Gnocchi with Mushrooms & Paprika Butter
serves 4
Ingredients
For the gnocchi:
- 1 kg floury potatoes, washed & dried
- 1 egg yolk
- 30 g grated parmesan
- Pinch ground nutmeg
- 1 tsp salt
- 100 g flour, plus more fordusting
- 100 g butter
- 500 g portabellini mushrooms, sliced
- 2 tsp smoked sweet paprika
- 1 handful / small bunch fresh sage leaves
- Juice of ½ lemon
- 100 g sun-dried tomatoes, roughly chopped
- ½ cup crème fraîche
- Parmesan shavings, to serve
- Salt and pepper, to taste
Method
- Heat oven to 200˚C.
- Place potatoes on a baking tray and prick them all over with a fork.
- Bake for 1 hour or until very tender.
- Slice potatoes in half lengthwise. Allow excess steam to escape.
- When potatoes are cool enough to handle with a clean dish cloth, scoop the flesh out of the skins and pass through a potato ricer.
- If you don’t have one, simply mash them with a potato masher.
- In a bowl combine the potato, egg yolk ,parmesan, nutmeg and salt. Mix together with a fork.
- Sprinkle the flour evenly over the potato mixture and very gently fold the mixture together using a spatula.
- Turn dough onto a lightly floured work surface. Divide dough into 4. Roll each piece into a 2-3cm thick rope. Cut the rope into 3cm pieces.
- If you want to add the traditional little lines you can gently roll each piece down a wooden butter pat or the back of a fork.
- Place finished gnocchi on a lightly floured baking tray. Repeat with the remaining dough.
- Cook gnocchi in a pan of boiling salted water for 2 to 3 minutes – as soon as they float up to the surface they are cooked.
- Heat a large frying pan and add about 2 tbsp (30g) of the butter. Add the mushrooms and cook until golden brown. Season.
- Now add the rest of the butter and when sizzling add the paprika and sage. Cook until fragrant and nutty.
- Using a mesh spider or slotted spoon, drain the gnocchi and transfer directly to the pan and toss in the buttery mushrooms. Cook until the gnocchi start getting golden brown crispy bits on each side.
- Add sun-dried tomatoes and finish with a good squeeze of lemon juice.
- Season to taste.
- Serve gnocchi onto plates swished with a little crème fraîche. Finish with a few shavings of parmesan and serve.
