| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Veg4, Vegetarian | 1 | Servings |
INGREDIENTS
| 675 | g | Potatoes, peeled and cut |
| into | ||
| chunks | ||
| 150 | Milk | |
| Salt and freshly ground | ||
| pepper | ||
| 1 | T | Fresh herbs, finely chopped |
| 15 | g | Butter or margarine |
| 450 | g | Assorted white mushrooms |
| roughly chopped | ||
| 1 | t | Fresh garlic |
| 150 | Double cream | |
| 1 | T | O P P I N G: |
| 25 | g | Butter or margarine |
| 50 | g | Fresh white breadcrumbs |
| 2 | T | Fresh herbs, finely chopped |
INSTRUCTIONS
Cook the potatoes in lightly salted, boiling water until tender. Meanwhile prepare the filling and topping. To make the filling, melt the butter, add the mushrooms and garlic and cook gently for 5 minutes. Stir in the cream, season to taste then heat gently - cover and keep warm. To make the topping, melt the butter, stir in the breadcrumbs, herbs and seasoning. Toast under a hot grill until golden brown all over. When the potatoes are cooked, drain and return to the pan. Heat the milk, pour over the potatoes and mash well. Season to taste and stir in the herbs. Serve individually by placing equal mounds of mash on each plate, spooning the mushroom sauce over the top, and finishing with the crumb topping. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1624
Calories From Fat: 370
Total Fat: 42.2g
Cholesterol: 22.8mg
Sodium: 4577.7mg
Potassium: 4142.8mg
Carbohydrates: 268.1g
Fiber: 47.5g
Sugar: 19.5g
Protein: 53.1g