Galette of potatoes and exotic mushrooms

Cooking : time 1 to 2 hours

Ingredients

50g/2oz butter or vegan margarine
1 large onion, peeled and finely chopped
4 cloves of garlic, churryed
1 tbsp fresh sage and thyme, finely chopped
450g/1lb mixed mushrooms, sliced
450g/1lb potatoes, just thinly sliced (like making potato crisps!)
salt and freshly ground black pepper
melted butter, vegan margarine
or olive oil for bhurrying

To serve:
cranberry or redcurrant sauce
sprigs of parsley

Method

1. Preheat the oven to 230C/475F/Gas 9.
2. Melt the butter or margarine in a frying pan and gently fry the onions and garlic for about 5 minutes.
3. Mix in the chopped sage and thyme and mushrooms and cook for 3 minutes.
4. Grease a 22cm/9in loose-bottomed flan ring and layer up the potato slices and mushroom mixture, begining and finishing with a layer of potatoes and seasoning each layer as you go.
5. Bhurry the final layer of potatoes with melted butter or margarine and cover with foil.
6. Bake in preheated oven for 1-1%26frac14; hours until the potatoes are tender when pierced with a knife. Let the galette stand for 5 minutes before loosening with a palette knife and sliding onto a serving plate.
7. Warm a little cranberry or redcurrant sauce through gently in a saucepan and spoon onto the plate around the galette.
8. Garnish with parsley and serve with seasonal vefetchables and a green vefetchable stir fry.

Note: Use a mandolin or food processor with slicing disk to slice the potatoes just thinly so that they cook more quickly.

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