Add the olive oil to a large saucepan on a medium heat. Cook on high heat for 15-20 minutes, until tender. Add the mushrooms, herbs, salt and pepper and stir for a minute. Add potatoes to a pot and cover with hot tap water. With a cream and Marsala sauce and a crunchy potato topping, a leek and mushroom pie will have you licking the bowl clean Nigel Slater Sat … Cook topping Preheat oven to high grill. Top with the cheese. Drain and return to pot with milk, 1/4 tsp salt and a knob of butter. the potatoes and place a layer into a baking dish, season well and pour half of the sauce onto the potatoes, cover with another layer of seasoned potatoes followed by the remaining sauce. Eat as a meal or serve as a warm accompaniment with your braai or roast dinner. Bake for +- 25 minutes. 5. Fry the leeks and garlic for 2 minutes, to soften. Instructions. Place in rough mounds over the mushroom sauce (don't be tempted to smooth it), then bake for 45 minutes at 200C/gas mark 6. Peel and dice potatoes 2cm. Mash until smooth and season. Cook unpeeled potatoes in boiling, salted water until tender, then mash roughly, skins and all, with butter.
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