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Gratin of potato and wild mushrooms
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This gratin is terrifically good with a grilled lamb chop or a piece of steak, as well as with the venison – or just eat it on its own. I use Willie’s famous floury potatoes, grown on his farm overlooking Ballyandreen in east Cork. He also has a cult following at the Midleton farmers’ market. If you have a few wild mushrooms, such as chanterelles or field mushrooms, mix them with ordinary mushrooms for this gratin. If you can find flat mushrooms, all the better. One way or the other, it will be delectable.
If you’re cooking this on its own, you’ll
want a ripe, rich red to match the powerful
mushroom and hard cheese flavours. Try
this one, suitable for vegetarians. Waitrose
Ripasso di Valpolicella Classico Superiore
Fratelli Recchia 2005/06 Veneto, Italy.
Bin 652082; £9.99.
Typical values per serving:
This recipe was first published in October 2009.