Gratin of Exotic Mushrooms and Potato with a Crunchy Topping

recipe

Gratin of Exotic Mushrooms and Potato with a Crunchy Topping

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Proof, if proof is needed, that vegetarian dishes can be really imaginative. This gratin of wild mushrooms and potatoes is great for a midweek supper party with friends.

Ingredients

4 tbsp olive oil
2 large potatoes, cooked, cooled and diced
3 shallots, thinly sliced
2 cloves garlic, crushed
225g wood blewit or other wild mushrooms, roughly chopped
75ml dry white wine
300ml double cream
50g breadcrumbs
50g fresh parmesan, grated
pinch each of Maldon sea salt and ground white pepper
crisp green salad, to serve

Serves: 4 Preparation: 20 Cook Time: 80 Total Time: 100min

Directions

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Preheat the oven to //gas mark Heat half the oil in a frying pan and saut&# the potatoes until golden brown and then transfer to a gratin dish.
Add the remaining oil to the pan and saut&# the shallots and garlic until soft, add the mushrooms and cook until all the moisture has gone, which takes about minutes.
Stir in the wine and seasoning and allow the liquid to reduce. Pour in the cream and bring to the boil.
Tip the sauce over the potatoes and mix well. Meanwhile mix the breadcrumbs with the Parmesan and some seasoning and spoon evenly over the potato and mushroom mixture. Cook in the centre of the oven for about minutes, until golden brown and bubbling. Serve with a crisp green salad.

Source: Tesco