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

www.bbcgoodfood.com

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

View full recipe on www.bbcgoodfood.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.bbcgoodfood.com.

Share this recipe:

Cooking tools:

Immersion blender
Kitchen scale
Saucepan
Pot
Colander
Baking sheet
Oven
Grill
Skillet
Serving platter
Chef's knife
Cutting board
Whisk
Mixing bowl
Measuring spoon
Paper towel

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