Garlic Mushrooms in Cream with Potato Cakes
Mushrooms served in a cider, garlic, thyme and cream sauce, with rice, potato and parsnip cakes and a beetroot and red onion chutney,
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Cooking tools:
- Potato masher
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Pot
- Saucepan
- Skillet
- Oven
- Baking sheet
- Spoon
Ingredients
- 4 tsp balsamic vinegar
- 125 grams beetroot
- black pepper (to taste)
- 25 grams brown sugar
- 20 grams butter
- 1 1/2 tsp caraway seeds
- 1/2 tsp cayenne pepper
- 100 ml cider
- 1 sprig fresh rosemary
- 5 sprigs fresh thyme
- 1 clove garlic
- 50 grams microwave rice and wild rice
- 300 grams mushrooms
- 2 1/2 tbsp olive oil
- 1 whole parsnips
- 250 grams potatoes
- 2 whole red onions
- salt (to taste)
- 270 ml single cream
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