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    You are in: Home / Recipes / Potato and Wild Mushroom Melt Recipe
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    Potato and Wild Mushroom Melt

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    PinkCherryBlossom's Note:

    This looks amazing served at a dinner party but is actually really easy to make. It goes wonderfully as a main after the late summer salad #50937 If you cannot find pink fir potatoes, charlottes are a good sub also if raclette cheese evades you you can sub brie, camenbert, goat or blue cheese

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    Units: US | Metric


    1. 1
      To make the tarragon oil,chop the tarragon leaves and warm the groundnut oil in a small pan add the tarragon a pinch of salt and blend until smooth (this can be done upto two days ahead).
    2. 2
      Cook the whole pots in boiling salty water for 20 - 25 minutes Drain halve and season. Mix the red onion and lime juice with the potatoes and cover.
    3. 3
      while pots are cooking arrange toms on a baking tray cut side up drizzle with walnut oil and grill until they begin to soften - leave to stand at room temperature.
    4. 4
      Heat oven to 220degC.
    5. 5
      rinse the mushrooms and pat dry. Saute over a high heat and season. Add the mushrooms to the potatoes.
    6. 6
      Add the mustard to the cream and then whip the cream until the soft peak stage and combine with the potato mix.
    7. 7
      place potato mix on an oven proof platter. Lay the slies of cheese over the top (This can be done upto an hour ahead)
    8. 8
      Bake until the cheese is golden and melting (about 10 mins) arrange the tomatoes around the dish (I like to use a square dish and have two rows of tomatoes - one at each side)scatter the walnuts over and drizzle some tarragon oil on. Serve the rest of the oil separately.

    Ratings & Reviews:


    Nutritional Facts for Potato and Wild Mushroom Melt

    Serving Size: 1 (497 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 452.1
    Calories from Fat 264
    Total Fat 29.3 g
    Saturated Fat 10.5 g
    Cholesterol 46.5 mg
    Sodium 36.0 mg
    Total Carbohydrate 43.2 g
    Dietary Fiber 7.0 g
    Sugars 8.3 g
    Protein 9.0 g

    The following items or measurements are not included:


    coarse grain mustard

    raclette cheese

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