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Brandied Mushrooms On Mash


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  • MASH:
  • 2 quarts assorted mushrooms
  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • 1 teaspoon crushed garlic
  • 1 shallot finely chopped
  • 5 sprigs thyme
  • 3 tablespoons brandy
  • 1 tablespoon lemon juice
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 cup light evaporated skim milk
  • 1 1/8 pounds potatoes
  • 7 1/8 ounces kumara
  • 1 egg beaten
  • 1 cup dried breadcrumbs
  • Non stick cooking spray
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 4


Step 1

Boil the potatoes and kumara until soft, drain well and mash with the egg. The mixture shouldn't be too moist. Divide and form into 4 potato cakes and dip into the breadcrumbs. Set aside.

Make sure your mushrooms are clean if not wipe with a damp clean cloth. Remove any tough stems.

Into a large pan over a low heat melt the butter and oil. Add one sprig of thyme and the garlic and shallot. Saute for about 2 minutes then add the mushrooms and cover for 5 minutes.

Bring up the heat and stir uncovered allowing the mushrooms to brown and the liquid to reduce. Remove from heat and carefully add the brandy. Let the brandy almost evaporate and then add the evaporated milk, salt and pepper. Turn up the heat to reduce the sauce.

While reducing the sauce, spray the cooking spray in a non-stick frypan and "fry" the potato mash cakes until brown on both sides and heated.

Place a mash cake in the centre of each plate and spoon over the mushroom mixture. Top with a sprig of thyme and serve.

This recipe yields 4 servings.

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