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Potato nests with artichokes, oyster mushrooms and sun-dried tomatoes

01 November 2011

This vegetarian starter is sure to impress during the festive season.

Potato nests with artichokes, oyster mushrooms and sun-dried tomatoes
Potato nests with artichokes, oyster mushrooms and sun-dried tomatoes

Preparation time

15 minutes

Cooking time

50 minutes




For the potato nests:

  • Olive oil to grease the muffin tray cases
  • 550g baking potatoes
  • 1 tbsp fresh rosemary, chopped
  • 2 tbsp olive oil
  • Black pepper and salt to taste
  • Oil to brush the baskets

For the filling:

  • 100g artichoke hearts, sliced (drained,from a jar of artichokes in oil)
  • 150g fresh oyster mushrooms
  • 50g sun-dried tomatoes (drained, from a jar of sun-dried tomatoes in oil)
  • 1 clove, garlic
  • 30g cranberry sauce
  • 50g strong cheddar cheese or vegan “cheese”, cut into small cubes

For the side salad:

  • 1 avocado, peeled and sliced
  • 1 yellow pepper, finely sliced
  • 1 red pepper, finely sliced
  • 1 small bunch radishes, finely sliced
  • 10 vine cherry tomatoes, sliced in half
  • Fresh mint, washed and loosely chopped
  • Baby lettuce leaves

For the dressing:

  • 2 tbsp olive oil
  • 1 tbsp vinegar
  • 1 tsp mustard
  • Salt and pepper


Special equipment: muffin tray cases (9cm)

1. Preheat the oven to 180C/Gas Mark 4. Oil a 5cm deep, 6 hole muffin tray with a little olive oil.

2. Peel the potatoes and grate them coarsely. Wrap up the grated potato in kitchen paper and press out as much water as possible. You may need to change the paper several times.

3. Put the potato in a bowl then mix in the rosemary, 2 tbsp olive oil and seasoning. Evenly divide the potato mixture into the muffin tin, pressing the potato into the bases and the sides to form cups. Brush lightly with oil, gently cover with greaseproof paper and bake in the oven for 30-40 minutes until the potato has become crisp, checking periodically that the potato is not burning.

4. While the potatoes are cooking prepare the filling. Roughly chop the artichokes, mushrooms, garlic and tomatoes, then sauté until slightly soft. Season to taste.

5. When the potato nests are cooked, allow them to cool slightly before turning out. Once turned out put a spoonful of cranberry sauce in the base of each of the cups, then divide the filling evenly on top. Divide the cheese between the nests. Place on a baking tray and bake in the oven for 10 minutes until heated through and the cheese is melted.

6. Assemble your salad on each plate with the nest in the middle.

7. Just before serving mix all of the dressing ingredients together and drizzle over the salad.

Our thanks to The Vegetarian Society for providing this recipe.


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.