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Hearty mushroom gratin

Name: Hearty mushroom gratin
Cook time: 30 min
Yield: 4

with cannellini bean and potato crust

Ready in around 30 mins

RECIPE FACT:

Did you know, mushrooms were used to dye natural fibre before the invention of synthetic dyes?

Nutritional Info:

Energy: 2104kj (502Kcal)
Protein: 22g
Carbohydrate: 48g
Fat: 18g
Contains: Sulphites, Milk, Gluten

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

PREHEAT THE OVEN 210⁰C (FAN BAKE).
1. TO PREPARE THE CHUNKY MASH:

Add the steamed potatoes to a pot and pour in 1 cup of milk season well with salt and place the pot over a medium-high heat. Bring up to a boil, cover with a lid and reduce heat to low. Cook for 4-5 mins checking regularly to ensure the milk is not burning. Mash with a potato masher and mix well to combine, cover with a lid and keep warm. The mash will thicken up as it sits.
2. TO PREPARE THE MUSHROOM BASE:

Spray a small baking dish with oil. Place the cannellini beans into a sieve, rinse under cool running water and drain well. Slice the mushrooms into ½ cm slices. Finely chop the curly parsley discarding the stalks. Spray a non-stick frying pan with oil over a medium-high heat. Once hot add the sliced leek to the pan. Cook stirring regularly for 2-3 mins. Add the mushrooms, season with salt and pepper and cook for 4-5 mins. Add the cannellini beans, pour in the white wine and mustard sauce and cook for 1-2 mins. Stir through half the parsley. Remove from the pan and add to the bottom of the baking dish.
3. TO COOK THE MUSHROOM GRATIN:

Dollop the mash evenly over the top of the mushroom base and smooth out with the back of a spoon. Sprinkle over the garlic crumb, drizzle with oil and bake in the oven for 10-12 mins or until the crumb is golden on top.
TO SERVE:

Spoon hearty mushroom gratin onto plates and sprinkle with remaining parsley. Serve with a handful of baby salad leaves on the side drizzled with olive oil.