Easy Meals - Roast Mushroom & Mangoes

Having bucketfuls of fresh mangoes has made me use them in ways I wouldn’t ordinarily, if I had to pay for them individually. This was one of those ways that is a bit different, but delicious. I bought a bag of mushrooms from The Nanna Shop with the intention of making a mushroom sauce for some roast lamb. I kept the same basic principle that I was going to – roast with some rosemary and garlic, but added chilli and mangoes for a fresher kick.
 The result was delicious. It lightened up the meal on a day when it was cool enough to serve the roast lamb with salad instead of vegetables. I had the leftovers on toast the next morning, which was also delicious. But it’s as simple as simple could be. Just chuck everything in a roasting pan, throw it in the oven and grab it out in half an hour. To make it even easier, I processed all the veges to save on chopping. Give it a go while there's still the last mangoes of summer floating around the shops.

Roast Mushroom & Mangoes
2 mangoes
500g mushrooms
2 shallots
4 garlic cloves
1 tbsp minced rosemary
2 tbsp butter
¼ cup lamb stock
2 red chillis
Generous black pepper grinding
Big handfuls parsley for serving.

Preheat the oven to 180C
 
Peel and de-seed the mango. Cut into cubes. Peel the shallots and garlic cloves, and put them into the processor. Pulse until finely chopped. Remove garlic and shallot and set aside. Add the mushrooms in batches and pulse until roughly chopped. Finely slice the chillis, mince the rosemary.


Put the mushrooms in a big roasting pan, stir through the mangoes, shallots, cloves, rosemary, lamb stock and chillis. Place the butter on top, seal with foil and place in the oven. 

After 20 minutes, take the foil off, stir, then roast for a further 10 minutes. Stir through chopped parsley.
 
Serve as a sauce with roast meat, or just some crusty fresh bread