Skip to the beginning of the images gallery

Hearty mushroom gratin

Name: Hearty mushroom gratin
Cook time: 30 min
Yield: 2

with cannellini beans 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: 2242kj (536Kcal)
Protein: 20g
Carbohydrate: 57g
Fat: 20g
Contains: Gluten, Milk, Sulphites

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven 210⁰c (fan bake).
1. TO PREPARE THE POTOATO MASH:

Add the steamed potatoes to a pot and pour in 1/2 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. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the sliced leek to the pan. Cook stirring regularly for 4-5 mins. Add the mushrooms, season with salt and pepper and cook for 1-2 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 CASSOULET:

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