Marble Potato with Mushroom Recipe

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Thinking what to cook next are sometimes a bit challenging. I’ve faced those scenario a very few times the moment I became an in-charge in the kitchen, but it shouldn’t be that stressful. I can still remember a thought from the chef who taught us in our baking class back on December 2019, saying that:

Baking and cooking is a form of art.

Chef Sherwin Laberez

So, sometimes we need to be a little artistic and imaginative when it comes to our food. Just keep in mind to serve a healthy dish not just for our loved ones but also to ourselves too.

As of today, I’d like to share this simple and easy to make recipe from my friend/sister-like Dan Marie Hera, and by her permission to post this recipe. We hope you enjoy and let us know what do you think about it!

Me and Dan Marie @ McKinley Hill, Taguig

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Ingredients:

• 2 lbs Marble Potato
• 2-3 cups Basil Leaves, chiffonade
• 1 Canned Mushroom (you can buy the sliced or whole but please cut into 3 slices), drained
• bar of Cheese, shredded
• tbsp Butter, melted
• 2 head Garlic,minced
• salt and pepper, to taste

Procedures:

• In a small pan/casserole boil the potatoes for about 4-5 mins until mild tender. Do not over boil!
• If you want you can check the potato using a fork.
• Drain the water and set aside our potatoes.
• In a non-stick pan, put the butter melt for a while then saute the garlic and mushroom.
• Allow to cook simmer in the pan for a while then put the potatoes.
• Drizzle some salt and pepper to taste.
• Lastly, add your shredded cheese and the basil leaves.
• Mix, and let it cook for 3-5 mins.
• Serve! Enjoy.

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