| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Veg4, Vegetarian |
1 |
servings |
INGREDIENTS
| 675 |
g |
Potatoes; peeled and cut into |
|
|
; chunks |
| 150 |
ml |
Milk |
|
|
Salt and freshly ground pepper |
| 1 |
tb |
Fresh herbs; finely chopped |
| 15 |
g |
Butter or margarine |
| 450 |
g |
Assorted white mushrooms; roughly chopped |
| 1 |
ts |
Fresh garlic |
| 150 |
ml |
Double cream |
| 1 |
tb |
O P P I N G: |
| 25 |
g |
Butter or margarine |
| 50 |
g |
Fresh white breadcrumbs |
| 2 |
tb |
Fresh herbs; finely chopped |
INSTRUCTIONS
B A S E
F I L L I N G
1. Cook the potatoes in lightly salted, boiling water until tender.
2. 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.
3. To make the topping, melt the butter, stir in the breadcrumbs, herbs and
seasoning. Toast under a hot grill until golden brown all over.
4. 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.
5. 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.
A Message from our Provider:
“Life: the ball’s in your court. After death: it’s God’s turn”