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Potatoes and Mushroom Gallette   Veg  HT MC  115mins

Serves 4    Hot Vegetarian Vegetables Herbs Main Course Gluten Wheat Free Eggless

Ingredients
50g/2oz Butter
1 tbsp Olive Oil
1 large Onion, finely chopped
4 Garlic Cloves, crushed
1 tbsp freshly chopped Thyme Leaves
450g/1lb Wild Mushrooms, sliced
675g/1˝ lb Potatoes, sliced as thinly as possible
Salt and Black Pepper
Extra Butter

Instructions

1. Preheat the oven to 230C, 475F, Gas Mark 9 and grease a 20cm/8-inch spring-form loose-bottomed tin.

2. Heat the butter and olive oil in a frying pan add the onions and garlic and sauté gently for 5 minutes, turning from time to time.

3. Add the thyme and mushrooms and cook for a further 3-4 minutes, stirring occasionally.

4. Starting and ending with potato, place alternative layers of potato slices and the mushroom mixture, seasoning each layer.

5. Dot generously with butter then cover with foil and bake for 1˝ hours or until the potatoes are tender.
 

 

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Key techniques required to make this recipe

 

Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.
 

Freeze/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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