Sunday night special


Ingredients 10
Servings 4
Time

Ingredients

  • 6
    medium potatoes, peeled and cut into wedges
  • 45
    ml
    butter
  • 30
    ml
    olive oil
  • 1
    large onion, sliced
  • 2
    ml
    dried chilli flakes (optional)
  • salt and milled pepper
  • butter for frying
  • 150
    g
    fresh black mushrooms, thickly sliced
  • 150
    g
    fresh button mushrooms, thickly sliced
  • 15
    ml
    chopped fresh thyme
 

Method

 
Boil potatoes in salted water for 6 to 8 minutes, or until almost cooked through. Meanwhile, heat butter and oil in a large, heavy-based frying pan. Add onion and chilli and sauté for 3 to 5 minutes. Drain potatoes and add to frying pan. Season and sauté over moderate heat until just golden and crisp, about 15 minutes. Place a small knob of butter in a separate pan and gently sauté mushrooms until their edges are golden and slightly crisp. Add to potato mixture and toss gently to mix well. Adjust seasoning, stir in fresh thyme and serve.
 

Read more on: starch
 

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