Goodness of Mushrooms

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Potato Kebabs with Denny Creamy Mushroom Pour-over Sauce

Serves: 4Prep time: 15 minutesCook time: 20 minutes

INGREDIENTS

1 sachet Denny Creamy Mushroom Pour Over Sauce
± 1kg / 24 baby potatoes

Herb & Garlic Butter:

½ cup / 115g butter, softened
2 cloves garlic, finely grated
2 Tbsp parsley, finely chopped
2 tsp rosemary, finely chopped
Salt and pepper, to taste

Green salad, for serving

METHOD

For the butter:

  • Combine all ingredients in a medium sized bowl. Whisk until evenly combined. Set aside at room temp to keep soft.

For the kebabs:

  • Wash and lightly scrub the baby potatoes leaving the skins on.
  • Bring a large pot of salted water to the boil Par boil the potatoes for 8-10 minutes and drain. Allow to cool.
  • Thread the potatoes onto 4 large metal kebab sticks (if using wooden kebab sticks soak them beforehand so they do not burn)
  • Brush the potatoes generously with the herb & garlic butter.
  • Place kebabs on a medium braai and cook until golden brown and charred in some spots. Brush more herb & garlic butter onto the potatoes basting them as they cook.
  • Remove potatoes from the braai and place on a serving platter.
  • Gently heat the Denny Creamy Mushroom Pour Over Sauce. Generously pour the sauce over the hot potatoes and serve alongside a crunchy green salad and extra garlic & herb butter.

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