Sunday night special

Fairlady
4 servings
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Starch

By Food24 November 03 2009
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Ingredients (10)

6.00 potatoes — medium, peeled, wedges
45.00 ml butter
30.00 ml fresh chillies — 573
1.00 onion — large, sliced
2.00 ml dried chilli flakes — optional
salt and freshly ground black pepper
butter — for frying
150.00 g black mushrooms — thickly sliced
150.00 g button mushrooms — sliced
15.00 ml fresh thyme — chopped
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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.



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