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Dinner | Vegetarian

Mushrooms with Parmesan mash

A fantastic dish of antioxidants, healthy skin, blood and detoxification

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Mushrooms with Parmesan mash recipe
Serves:
4
Preparation:
5 Mins
Cooking:
30 Mins
High FODMAP:
Yes
Allergens:
Milk, Lactose
Check Your Own Recipe

What are the health benefits of Mushrooms with Parmesan mash?

A fantastic dish of antioxidants, healthy skin, blood and detoxification

 

Ingredients

Method

Ingredients

1 bay leaf nutritional information
1 bay leaf
200g salted butter nutritional information
200g salted butter
600g chestnut mushrooms, thickly sliced nutritional information
600g chestnut mushrooms, thickly sliced
100ml double cream nutritional information
100ml double cream
24g/4 cloves garlic, peeled and crushed nutritional information
24g/4 cloves garlic, peeled and crushed
200ml of whole milk nutritional information
200ml of whole milk
90ml olive oil nutritional information
90ml olive oil
90g freshly grated parmesan nutritional information
90g freshly grated parmesan
30g/large handful parsley, finely chopped nutritional information
30g/large handful parsley, finely chopped
800g potatoes peeled nutritional information
800g potatoes peeled
Salt and pepper to taste nutritional information
Salt and pepper to taste
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Boil the potatoes for 20 minutes, drain add the milk and 100g of butter and mash well.
2) Add the cream and Parmesan to the mash and mix well. Season to taste.
3) Pour into a clean pan if necessary, cover and put to one side to keep warm.
4) Heat the olive oil in a thick-bottomed frying pan, then cook the mushrooms, a couple of handfuls at a time for 3-4 minutes until nicely coloured.
5) Add the butter, 2 remaining cloves of garlic and salt and pepper, and continue to cook for another couple of minutes then add the parsley at the last minute.
6) To serve put a dollop of mash on a plate, sprinkle over the mushrooms and serve.

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