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A delicious casserole of wild mushrooms, onion, walnuts, cream, potatos, and jalapeno havarati cheese made in less than 30 minutes in the oven. This simple recipe is vegetarian. This dish serves 4.
INGREDIENTS:
2 tbsp. sunflower oil
2 cloves elephant garlic, finely crushed
6 oz. local and wild mushrooms (button, enoki, oyster, portabello, capes, etc.), thickly sliced
1 large red onion, chopped
1/2 cup walnuts, shelled and crushed
1 cup half and half cream
5 oz. cooked potato, peeled, deseeded and mashed
3 oz. butter
1 oz. Jalapeno Havarti cheese, grated
seasoning, according to taste
METHOD:
Preheat oven to 400 F (200 C). Heat sunflower oil in a frying pan. Add garlic and mushrooms. Cook for 5 minutes until browned and cooked. Stir constantly.
Add red onion, walnuts and cream. Season according to taste. Simmer for 10 minutes until thickened.
Meanwhile, mashed butter and half the cheese into the potatoes. Season according to taste.
Spoon mushroom mixture into a deep ovenproof dish. Spread potato mixture on top. Bake for 25 minutes until golden. Serve hot with garlic bread and a light salad for a quick family dinner.
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