Potato and Wild Mushroom Melt Recipe

Name: Potato and Wild Mushroom Melt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 2 teaspoons coarse grain mustard; 200 ml double cream or 200 ml whipping cream; 450 g raclette cheese, rind removed and thinly sliced; 2 tablespoons broken walnuts

Servings: persons

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
2 teaspoons coarse grain mustard
200 ml double cream or 200 ml whipping cream
450 g raclette cheese, rind removed and thinly sliced
2 tablespoons broken walnuts

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
Cook the whole pots in boiling salty water for 20 - 25 minutes Drain halve and season.
3
Mix the red onion and lime juice with the potatoes and cover.
4
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.
5
Heat oven to 220degC.
6
rinse the mushrooms and pat dry.
7
Saute over a high heat and season.
8
Add the mushrooms to the potatoes.
9
Add the mustard to the cream and then whip the cream until the soft peak stage and combine with the potato mix.
10
place potato mix on an oven proof platter.
11
Lay the slies of cheese over the top (This can be done upto an hour ahead)
12
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.
13
Serve the rest of the oil separately.

1095

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 bunch tarragon, leaves picked, 100 ml peanut oil, 1 kg pink fir potato, 9 small tomatoes, halved, and more.

Yes, Potato and Wild Mushroom Melt falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato and Wild Mushroom Melt

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