Mushrooms With Thyme and Garlic Topped With Potato Rosti


Good for breakfast, lunch or dinner.

If you like mushrooms then you will love this! Use all of your favourite mushrooms, chopped up roughly.

To make this vegan and dairy free omit the butter and cheese and use oil to cook the mushrooms

Serves 2-3.


400g mixed mushrooms

30g butter

2 garlic cloves, crushed

1 tablespoon fresh them leaves

500g potatoes, julienned

50g Parmesan, finely grated


Preheat the oven to 200 degrees Centigrade.

Take a medium, oven proof frying pan, heat over a medium heat, add butter.

Once the butter has melted add the garlic and thyme.

Once the garlic is aromatic, 30secs, add the mushrooms and cook until softened. Season well.

While the mushrooms are cooking, finely julienne the potatoes and soak in a bowl of cold water.

Once the mushrooms are cooked, empty the potatoes into a colander and rinse under cold water, tip onto a tea towel and dry thourghly.

Top mushrooms with the potatoes and sprinkle over the cheese and a little more salt and pepper.

Pop the pan in the oven and bake for 30mins until the top potatoes are crispy and lower potatoes are cooked through.

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