• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 4-8 small sweet potatoes
  • 2 tablespoons olive oil
  • ½ teaspoon coarse salt
  • ¼ teaspoon freshly ground black pepper
  • 5 1.2 oz unsalted butter
  • 3 egg yolks
  • 1 tablespoon cold water
  • 1 lemon, juiced
  • salt and pepper

A FunGuy never really needs an excuse to whip up a batch of luscious hollandaise sauce to thoroughly indulge, but it always helps to have a delicious vessel to transfer it from plate to mouth! 

With some simple roasted mushrooms and baby sweet potatoes, there will be no need to continue the search. We also recommend an extra batch of roasted mushrooms and potatoes as well as hollandaise sauce, because everyone will want seconds!

DIRECTIONS:

  1. Preheat oven to 375F. 
  2. Brush off any debris from the FunGuy mushrooms with a damp cloth and place them in a roasting pan. Scrub the sweet potatoes very well; until the vibrant purple skin shows through, trim off any bad parts, and cut them down the middle lengthwise. Add the potatoes to the pan with the mushrooms and drizzle the olive oil on top before seasoning them with the salt and pepper. 
  3. Roast the potatoes and the mushrooms in the oven for 30-40 minutes or until the potatoes are tender and a fork can slide into them easily. While they cook, make the Hollandaise sauce.
  4. Melt the butter in a small sauce pan over low heat. Allow the butter to simmer until foam quits forming on top. With a spoon, skim foam off the top of the butter and discard. Turn off the heat. 
  5. Bring a small pot of water, to a boil on the stove. Do not fill it completely, as it shouldn’t touch the bottom of the bowl when it’s placed on top. Reduce heat to low and allow it to simmer. 
  6. In a stainless steel mixing bowl, whisk the yolks and cold water together until frothy. Place the bowl over the pot of simmering water, whisking continuously for 2-3 minutes or until they have slightly thickened. 
  7. Remove the bowl from the pot and gradually pour in warm butter, whisking continuously. 
  8. Whisk in lemon juice and season with salt and pepper to taste. Place bowl back over simmering water and continue to whisk until thickened if needed. Cover to keep warm until the mushrooms and potatoes are finished roasting. 
  9. Serve the FunGuy mushrooms and potatoes warm with a generous amount of Hollandaise sauce on top! 

Have a Fun meal!