Potato and Wild Mushroom Melt
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 bunch tarragon, leaves picked
- 100 ml peanut oil
- 1 kg pink fir potato
- 9 small tomatoes, halved
- walnut oil, for drizzling
- 2 red onions, sliced
- 1 lime, juice of
- 600 g mixed wild mushrooms
- butter
- 9.85 ml coarse grain mustard
- 200 ml double cream or 200 ml whipping cream
- 450 g raclette cheese, rind removed and thinly sliced
- 29.58 ml broken walnuts
directions
- 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).
- 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.
- 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.
- Heat oven to 220degC.
- rinse the mushrooms and pat dry. Saute over a high heat and season. Add the mushrooms to the potatoes.
- Add the mustard to the cream and then whip the cream until the soft peak stage and combine with the potato mix.
- place potato mix on an oven proof platter. Lay the slies of cheese over the top (This can be done upto an hour ahead)
- 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.
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RECIPE SUBMITTED BY
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How I rate...
5 stars - perfect, will make again without any changes.
4 stars - Liked it, will make again again but with changes.
3 stars - had to make major changes but got it to work.
2 stars - had to make major changes and it didn't work.
1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...