Sweet potato and mushrooms

Following on with the autumn recipes, I’m sharing this super simple dish, perfect to serve as a starter at a meal with friends.

There’s no greater satisfaction than eating something you’ve picked with your own hands. The other day I found these trumpet chanterelles in the forest, and what a joy it was to enjoy them this way!

1. Preheat the oven to 200 °C.
2. Wash the sweet potato, prick it all over with a fork and roast it in its skin for about 45 minutes (you should see its own sugars seeping out through the holes).
3. Meanwhile, carefully clean the mushrooms; if they’re very large, cut them to your liking and set aside.
4. Chop the garlic and sauté it in a frying pan with oil for about 2 minutes.
5. Add the clean mushrooms to the pan with the garlic, season with salt and pepper and sauté for 3-4 minutes or until they’ve released all their water (don’t overcook them or they’ll dry out). Set aside.
6. When the sweet potato is ready, peel it (careful not to burn yourself) and put the flesh (about 200 g) in the blender jug with the miso paste, a drizzle of oil and a little water.
7. Blend and adjust the texture with more water if it’s too thick, or add a little more salt if needed.
8. To plate, spoon some of the sweet potato purée onto the plate and top with the sautéed mushrooms. You can garnish with a little fresh chives.

I used trumpet chanterelles, but you can swap them for any seasonal mushroom, such as porcini, saffron milk caps, black trumpets…