Mushroom ‘Stamppot’ with Watercress and Mature Cheese

Europe prides itself on having created the best recipes wit potatoes. They're a humble vegetable, incredibly versatile and cheap. Mash in any form is in our opinion one of the best food there is. Here is a traditional Dutch 'Stamppot' which has been given a modern twist.

Serves 2

1kg floury potatoes
300gr mixed wild mushrooms
100g piece mature aged cheese
1 bunch watercress
2 cloves garlic
1 small bunch chervil
2 tablespoons olive oil
splash of milk
50g butter
salt and pepper

Finely chop the garlic cloves. Peel the potatoes and place in a pan of cold water with salt. Bring to the boil and cook for 15 minutes until soft.

Clean the mushrooms and cut the cheese into cubes. Heat a frying with 2 tablespoons olive oil. Fry the mushrooms over high heat. Add the garlic and fry for a further 1 minute over a medium heat.

Drain the water from the potatoes and mash until smooth with a splash of milk and 50g butter. Keep the mash warm.

Add the cheese cubes to the potato and stir until they melt. Remove the stalks from the watercress and roughly chop the leaves. Mix through the potato, warming through gently. Season with salt and pepper.

Pick the chervil leaves. Divide the ‘stamppot’ between 2 plates and top with the wild mushrooms. Scatter over the chervil leaves and serve.



voor 2 personen

1kg kruimige aardappelen
300gr gemengde wilde paddenstoelen
100gr belegen boerenkaas
1 bos waterkers
2 teentjes knoflook
1 klein bosje kervel
50gr boter
2 eetlepels olijfolie
scheutje melk
zout en peper

Snijd knoflookteentje fijn. Schil de aardappelen en doe ze in een pannetje met koud water en zout. Breng ze aan de kook en kook in 15 minuten gaar.

Maak de paddenstoelen schoon. Snijd de kaas in kleine blokjes.

Verwarm een koekenpan met 2 eetlepels olijfolie. Bak de paddenstoelen op hoog vuur goudbruin en voeg dan knoflook toe en bak 1 minuut op middelmatig vuur mee.

Giet het water van de aardappelen af en stamp de aardappelen met wat melk en een klontje boter tot een smeuige puree, houd warm.

Voeg kaasblokjes toe en verwarm tot kaas gesmolten is. Snijd steeltjes van de waterkers af, snijd de waterkers grof en meng het door de puree, verwarm licht. Breng op smaak met zout en peper.

Pluk de kervel. Verdeel de stamppot over 2 borden en leg de padddenstoelen er bovenop. Bestrooi met de geplukte kervel en serveer.


Gnocchi with Porcini and Mushrooms

There are really good ready-made gnocchi available these days. This is a quick and flavourful dinner that you can whip up on a cold evening during a busy week.

Serves 2

400g potato gnocchi
1 small bunch sage
2 cloves garlic
100g chestnut mushrooms
250g container shitake mushrooms
8g dried porcini
125ml cream
75g rocket
4 tablespoons olive oil
salt and pepper

Bring a pan of salted water to the boil. Place the porcini in a bowl with 250 m hot water to reconstitute them. Pick the sage leaves from the stalks. Finely chop the garlic and slice the chestnut mushrooms.

Heat a frying pan over medium heat with 3 tablespoons olive oil and fry the sage leaves until crispy. Remove from the pan and drain on piece of kitchen paper.

Remove the stalks from the shitake and slice the mushrooms. Remove the porcini from the water and chop them finely. Keep the porcini water for the sauce. Add the mushrooms, garlic and porcini to the pan and fry for 5 minutes until golden brown. Add the cream and porcini water to the pan and boil until reduced by a third. Season with salt and pepper.

Add the gnocchi to the pan of boiling water and cook for a few minutes until they float to the surface. Scoop them gently out of the pan and add to the sauce. Mix all the ingredients carefully together.

Dress the rocket with 1 tablespoon olive oil, salt and pepper. Divide the gnocchi between 2 plates. Top with the crispy sage leaves and serve with the rocket salad.



voor 2 personen

400gr aardappel gnocchi
1 bosje salie
2 teentjes knoflook
100gr kastanjechampignons
250gr shiitake
8gr gedroogde porcini
125ml slagroom
75gr rucola
4 eetlepels olijfolie
zout en peper

Breng een pan water met zout aan de kook. Week de porcini in een kommetje met 250 ml warm water. Pluk de salieblaadjes van de steeltjes. Snijd de knoflook fijn, en de champignons.

Verwarm een koekenpan op medium vuur met 3 eetlepels olijfolie en bak de salieblaadjes knapperig. Haal ze uit de pan en laat op een stukje keukenpapier uitlekken.

Haal de steeltjes van de shitake en snijd ze in plakjes. Haal de porcini uit het water en snijd ze fijn. Bewaar het porcini-water voor de saus. Voeg de paddenstoelen, knoflook en porcini toe aan de pan en bak in 5 minuten goudbruin. Voeg de slagroom en porcini-water toe aan de pan en kook voor 1/3 in. Breng op smaak met zout en peper.

Voeg de gnocchi toe aan de pan met kokend water en kook een enkele minuten tot dat ze boven komen drijven. Schep ze voorzichtig uit het water en voeg toe aan de saus. Meng ze er voorzichtig doorheen.

Meng de rucola met 1 eetlepel olijfolie, zout en peper. Verdeel de gnocchi over 2 borden. Verdeel de blaadjes salie over de 2 borden.

Creamy polenta with radicchio and mushrooms

A warm and comforting wintery dish. Make it vegetarian by substituting the pancetta with raddichio

5 g dried porcini mushrooms (5 grams)
500 ml milk
500 ml vegetable stock
125 g polenta
6 slices ​​pancetta or 1 radicchio
2 portobello mushrooms or 500 g mixed wild mushrooms
10 g fresh oregano
1 bunch winter purslane
50 g soft goat cheese
4 tablespoons olive oil
salt and pepper
50 g butter
50 g grated Parmesan

Put the dried porcini in a small bowl and add enough warm water to cover the mushrooms. Soak the porcini until they are soft. Put 30 ml of the soaking liquid aside. Finely chop the porcini. Cut the portobello into thin slices or wash and tear the wild mushrooms.
Place the milk and stock in a pan. Bring to boil. Stir in the polenta and cook over a low heat for about 10 minutes until the polenta becomes thick and creamy.
Heat a frying pan over medium heat and fry the pancetta for 2 minutes on each side. Remove them from the pan and place them on a plate. Alternatively, cut the raddichio in half, drizzle with olive oil and season with salt and pepper. Grill in a grill pan for 2 minutes on each side.  In the frying pan over high heat, add 2 tablespoons of olive oil to the pan. Fry the portobello or wild mushrooms together with the porcini and half of the oregano for 2-3 minutes. Add the porcini soaking liquid and let it reduce slightly. Season with salt and pepper.
Put the mushrooms in a bowl and carefully mix in the winter purslane.
Stir the butter and grated Parmesan through the polenta and season with salt and pepper. Divide the polenta between 2 plates. Spoon the mushroom mixture on top and place the fried pancetta or grilled raddichio on top. Sprinkle with the crumbled goat cheese and the remaining oregano leaves. Drizzle over some olive oil over it and serve immediately.

Mushroom Carbonara

A vegetarian version of one of our favourite pasta dishes.

Serves 2

500 g mixed mushrooms
200 g tagliatelle
3 sprigs thyme
2 cloves garlic
4 eggs
250 ml cream
75 g grated Parmesan
Olive oil (3 tablespoons)

Bring a pot of salted water to the boil for the pasta. Finely chop the garlic. Wipe the mushrooms clean with a piece of kitchen paper and remove the hard stalks. Cut the mushrooms in half, if necessary.
Heat a frying pan with 3 tablespoons olive oil over medium-high heat. Strip the thyme leaves off the stalks. Fry the mushrooms for about 4 minutes until golden brown. Add the garlic and thyme leaves to the pan for the final minute of cooking.
Place the tagliatelle in the pot of boiling water and cook for about 4-6 minutes or until al dente. Drain the pasta off and return to the pot. Separate the eggs; place the yolks in a small bowl and whisk together with 200 ml of the cream, salt and pepper.
Mix the tagliatelle with the egg and cream mixture, the fried mushrooms and half the Parmesan, until the egg yolks warm through and begin to thicken and coat the pasta (you might need to do this over a very low heat). Season with salt and pepper. Spoon the pasta into a bowl and scatter with the remaining Parmesan.

Porcini Risotto

Serves 2

200 g risotto rice
20 g dried porcini
400 g oyster mushrooms or mixed wild mushrooms
1 vegetable stock cube
1 shallot
1 clove garlic
1 small bunch flat leaf parsley
50 g grated Parmesan
30 g butter
4 tablespoons olive oil
100 ml white wine
salt and freshly ground black pepper

Finely chop the shallot and garlic. Dissolve the stock cube in 750 ml hot water and keep warm in a pan set over a low heat. Soak the dried porcini for about 10 minutes in warm water and save the soaking liquid. Finely chop the parsley.

Heat a heavy-based pan over medium heat with 2 tablespoons olive oil. Add the shallot and sweat for 2 minutes. Add the garlic and fry for a further 1 minute. Add the risotto rice and fry until it begins to turn opaque. Add 100 ml white wine and cook gently until it has been absorbed by the rice.

Roughly chop the porcini and add to the rice. Add a little stock together with the porcini liquid. Allow the rice to absorb all the liquid before you add the next ladle of stock. Stir gently and often so that the rice doesn’t stick

Tear the oyster mushrooms or clean and roughly chop the mixed wild mushrooms if using. Heat a grill pan over medium heat with 2 tablespoons olive oil and grill for about 5 minutes until golden. Season with salt and pepper.

The risotto is cooked when it’s tender but with a bite. Remove from the heat and stand for 2 minutes. Add 30 g butter and ¾ of the Parmesan, salt, pepper and parsley.

Spoon the risotto into serving bowls, laying the grilled mushrooms on top. Sprinkle with the remaining Parmesan and serve.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours

Klik hier voor het recept in Nederlands.

Beef Wellington

This is a classic recipe which is having somewhat of a renaissance. This recipe is based on one I learned while training at Silwood Kitchen in Cape Town. It was first made at the school by it's founder, Lesley Faull, who learned it at Le Cordon Bleu in Paris in November 1966.

Serves 6-8

For the crêpes
100g flour
1 egg + 1 egg yolk
300 ml milk
pinch of salt
1 Tablspoon oil
butter for frying

For the Wellington
1 kg beef fillet, cut from the middle and trimmed (we use Simmentaler from Lindenhoff)
750 g chestnut mushrooms
olive oil
1 teaspoon fresh thyme leaves
2 cloves garlic
splash of dry sherry
salt and pepper
English mustard powder
500 g all butter puff pastry

Begin with the crepes. Mix the egg and egg yolk with the flour, oil and pinch of salt and add part of the milk. Whisk until you have a thick mixture and add the remaining milk. (This can also be done in the food processor). Allow the batter to rest for ± 30 minutes. Cook the crêpes in a crêpe pan and allow to cool on a wire rack.

Heat a frying pan with olive oil over high heat. Season the fillet well with salt an pepper. Brown on all sides until well coloured and set aside to cool. It's important never to put pastry around warm meat, as it will become soggy.

Clean and trim the mushrooms. Place them, together with the garlic and thyme leaves in a food processor until very finely chopped. Heat a frying pan over high heat with a splash of olive oil and a knob of butter. Fry the mushroom mixture for a goof 10 minutes until all the liquid has cooked away and the mushrooms are quite dry. Add a splash of dry sherry and allow it too to cook away. Season with salt and pepper. Allow to cool. It's important that the mushroom mixture is dry, this will also help the pastry stop getting soggy.

Season the fillet with English mustard powder. Lay cling wrap on your work surface and lay about 4 crepes (depending on their size) in an even layer. Spread generously with the mushroom mixture. Lay the fillet on and fold roll up, using the cling warp to guide you. Twist the the edges of the pastry to for a 'christmas cracker' so that you get a nice even shape. Place in the fridge to chill.

Roll out the pastry on floured surface to approx. 5 mm thick. Place the crepe wrapped fillet on the pastry  and brush with beaten egg. Pull the sides of the pastry around to wrap up the fillet like a parcel. Refrigerate for at least 30 minutes to chill. This can be done a few hours in advance.

Heat the oven to 200 C. Remove the Wellington from the fridge and place on a baking tray lined with baking paper. Brush the pastry with the remaining beaten egg and sprinkle with some coarse salt. Bake for 30-35 minutes for medium rare. Remove from the oven and rest for 10 minutes before slicing, or else all the juices will run out.

To serve, slice into pieces about 2,5 cm thick. Delicious with a red wine-port sauce and seasonal vegetables.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours

This dish works well served with Artadi Tempranillo.