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Potato & wild mushroom melt


Potato & wild mushroom melt Recipe

Ingredients:
  • 1 bunch tarragon (about 30g), leaves picked
  • 100ml groundnut oil
  • 900g-1kg pink fir apple potatoes (or Charlotte), washed
  • 6 medium or 9 small tomatoes , halved
  • walnut oil , for drizzling
  • 2 red onions , thinly sliced
  • squeeze lime juice
  • 450-600g mixed wild mushrooms , such as chanterelles, ceps and trompette des morts, trimmed
  • generous knob butter
  • 2 tsp wholegrain mustard
  • 200ml double or whipping cream
  • 450g raclette cheese , rind removed and thinly sliced
  • 2 tbsp broken walnut pieces, optional
Directions:
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