Galette of Potatoes and Exotic Mushrooms

[Guest guest]

SERVES 4

CAN BE VEGAN

 

 

50g/2oz butter or vegan margarine*

1 large onion, peeled and finely chopped

4 cloves of garlic, crushed

15ml/1tbsp fresh sage and thyme, finely chopped

450g/1lb mixed mushrooms, sliced

450g/1lb potatoes, very thinly sliced (like making potato crisps!)

Salt and freshly ground black pepper

Melted butter, vegan margarine*

or olive oil for brushing

 

Pre-heat the oven to 230°C/475°F/ Gas Mark 9.

Melt the butter or margarine in a frying pan and gently fry the

onions and garlic for about 5 minutes.

Mix in the chopped sage and thyme and mushrooms and cook for 3

minutes.

Grease a 22cm/9 inch loose-bottomed flan ring and layer up the potato

slices and mushroom mixture, starting and finishing with a layer of

potatoes and seasoning each layer as you go.

Brush the final layer of potatoes with melted butter or margarine and

cover with foil.

Bake in pre-heated oven for 1~11/4 hours until the potatoes are

tender when pierced with a knife.

Let the galette stand for 5 minutes before loosening with a palette

knife and sliding onto a serving plate.

Warm a little cranberry or redcurrant sauce through gently in a

saucepan and spoon onto the plate around the galette (optional)

Garnish with parsley and serve with seasonal vegetables and a green

vegetable stir-fry.

 

Note: Use a mandolin or food processor with slicing disk to slice the

potatoes very thinly so that they cook more quickly.