Potato & wild mushroom melt recipe | Good Food

Name: Potato & wild mushroom melt recipe | Good Food
Total time: 75 min
Ingredients: 1 bunch tarragon (about 30g), leaves picked; 100ml groundnut oil; 900g-1kg pink fir apple potatoes (or Charlotte), washed; 6 medium or 9 small tomatoes halved; walnut oil for drizzling; 2 red onions thinly sliced; squeeze lime juice; 450-600g mixed wild mushrooms such as chanterelles, ceps and trompette des morts, trimmed; generous knob butter; 2 tsp wholegrain mustard; 200ml double or whipping cream; 450g raclette cheese rind removed and thinly sliced; 2 tbsp broken walnut pieces, optional

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A rich and creamy vegetarian dish made with nutty flavoured raclette cheese - by Gary Rhodes

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Ingredients

1 bunch tarragon (about 30g), leaves picked
100ml groundnut oil
900g-1kg pink fir apple potatoes (or Charlotte), washed
6 medium or 9 small tomatoes halved
walnut oil for drizzling
2 red onions thinly sliced
squeeze lime juice
450-600g mixed wild mushrooms such as chanterelles, ceps and trompette des morts, trimmed
generous knob butter
2 tsp wholegrain mustard
200ml double or whipping cream
450g raclette cheese rind removed and thinly sliced
2 tbsp broken walnut pieces, optional