Recipe of the week

1 leek, sliced

1 tbsp butter

5 large flat mushrooms, roughly chopped

7 Swiss brown mushrooms, roughly chopped

4 sprigs of fresh thyme

1¼ cups thickened cream

1 tbsp powdered vegetable or chicken stock

2 large sweet potatoes, peeled and sliced

5 large potatoes, peeled and sliced

1 cup pecorino cheese, grated

1 cup tasty cheese, grated

Salt and pepper to taste

Method:

Preheat the oven to 180℃ fan-forced.

Saute the garlic and sliced leek in a large frying pan on medium heat with the butter.

Once they have softened add the sliced mushrooms and thyme, stir through until mushrooms start to soften.

Add the cream and powdered stock, stir through and allow to simmer for 5 minutes. Check the salt and add pepper to taste. Remove from the heat and set aside.

Arrange the sweet potato and potato slices in a vertical position in a large rectangle baking dish.

Pour over the mushroom cream sauce followed by sprinkling over the top the grated pecorino and tasty cheese. Place in the oven to bake for 50 minutes or until the potato and sweet potato is softened.

Serve straight away from the oven with chopped parsley sprinkled over the top and a side of crusty bread.

Recipe and photo: https://australianmushrooms.com.au/