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Mushroom and Potato Dish

450 calories per serving

ingredients

serves 4
450 g (1 lb) button mushrooms
50 g (2 oz) butter
salt
juice of 1 lemon
1 quantity home-made Potato Puree
pinch of grated nutmeg
4 tablespoons freshly grated Emmental cheese
150 ml (1/4 pint) soured cream
2 tablespoons breadcrumbs

method

1. Trim the mushrooms, cut off the stalk ends, wash thoroughly and drain. Melt half the butter in a frying pan, add and lightly fry the mushrooms. Season the mushrooms with salt and sprinkle them with the lemon juice. Butter an ovenproof dish.

2. Season the potato puree with a generous pinch of salt and the nutmeg and fill the dish with two-thirds of the potato. Arrange the mushrooms in the centre of the dish. Pipe the remaining potato puree in whirls around the mushrooms.

3. Beat the cheese into the soured cream and pour the mixture over the mushrooms. Sprinkle with breadcrumbs and dot with the remaining butter.

4. Brown in a hot oven (220°C, 425°F, gas 7) for about 20 minutes.

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