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Potato and Mushroom Bake Recipe

   
 

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     Potato and Mushroom Bake

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
Tomato Sauce-
olive oil
1 onion, finely chopped
2 garlic cloves, finely sliced
1 can crushed tomatoes
salt and freshly ground pepper
Sauteed Mushrooms-
olive oil
 
400 grams Swiss brown mushrooms, sliced
1 garlic clove, finely sliced
fresh thyme leaves
400 grams potato, sliced thickly and cooked until just tender
200 grams Fontina cheese, grated
fresh parsley leaves, finely chopped

Instructions
Make tomato sauce- Heat a little olive oil in a deep saucepan over a low heat and add the onion and garlic - cook gently until the onions have softened and have started to colour. Add the tomatoes and continue to cook for about 25 minutes or until the sauce has thickened and the flavours have concentrated. Taste and season with salt and pepper.
Cook the mushrooms- Heat a little oil in a skillet over a medium heat and when heated add the sliced mushrooms and garlic. Cook until the mushrooms have browned and have released some of their excess liquid. Add the thyme leaves before removing from the heat.
Assemble the dish- Place a little of the tomato sauce on the base of a baking dish. Cover with a layer of potato slices and then top with a little more of the tomato sauce, some chopped parlsey followed by the mushroom slices. Scatter over a little grated fontina then repeat the sequence until all the ingredients have used - finish with a potato layer that has been covered with a little tomato sauce, parsley and finally grated fontina.
Bake in a preheated 180 C/350 F oven until heated through and the cheese is golden brown, about 20-30 minutes.


Originally Submitted
1/5/2013





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