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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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