Mawson Blue and Mushroom Ragu on Crispy Roasted Potatoes

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Mawson Blue and Mushroom Ragu on Crispy Roasted Potatoes

This will convince even the most dedicated carnivore to try a meat-free Monday. The mushrooms and Mawson Blue are also perfect stirred through pasta. If your meat eater cannot be swayed, it is the perfect accompaniment to steak, pork or chicken.

Serves  4

Cooks in  60 minutes

Difficulty  Not too tricky

blue cheese, mawson blue, mushrooms, recipe, vegetarian


  • 1 onion diced
  • 1-2 garlic cloves crushed
  • 400-450 grams small Swiss brown mushrooms sliced
  • 50 grams butter diced
  • 8 sprigs thyme
  • 1/2 cup thickened cream
  • 80 grams Udder Delights Mawson Blue
  • 6 red potatoes sliced in half lengthways


Step 1
Preheat oven to 200 degrees celsius. Line a tray with baking paper, drizzle with olive oil and salt. Place sliced potatoes skin side up on tray, drizzle the tops with olive oil and salt and bake for 45-50 minutes. They should be soft in the middle and crispy on the outside.
Step 2
Meanwhile sauté onion in 10 grams of butter and a pinch of salt until soft and translucent. Add a further 30 grams of butter to the pan followed by the mushrooms. Add thyme, removing leaves from stalk.
Step 3
On a medium heat cook the mushrooms for 10 minutes, stirring occasionally. If you cook mushrooms too high they burn, too low and the water they release with not evaporate fast enough so they will lose flavour.
Step 4
Add remaining butter along with garlic, toss to combine cooking for 2 minutes before adding cream. Check seasoning and add salt and pepper if necessary.

*We love to serve this dish ‘family style’ with all of the components in the center of the table. Alternatively, you can plate up individually with two potato halves per person, topped with mushroom ragu, finished with a generous sprinkle of Mawson Blue.

**The mushroom ragu can be made in advance and reheated as required. The blue cheese is also delicious stirred through the hot ragu, rather than served on the side.



Mawson Blue and Mushroom Potatoes
Mawson Blue and Mushroom Potatoes
Mawson Blue and Mushroom Potatoes
Sheree Sullivan moved from the keyboard to the cheese board when she was instrumental in setting up the Udder Delights cheese factory in 1999 after completing her Bachelor of Music, Jazz Piano, at the University of Adelaide's Elder Conservatorium. She has since become the accidental entrepreneur who has built the family cheese empire while juggling businesses and brands, family and kids, and risks with rewards. She values sustainable community - she grows local, makes local, employs local, lives local and gives local; and has a savvy and sassy approach when putting good food in front of the punters.