Recipe

Pommes Aligot with Crumbed Mushrooms

Every Week We Deliver Everything You Need To Cook Amazing Meals

Pommes Aligot with Crumbed Mushrooms

Classically French without all the hassle, to your door and on your lips with our crumbed fried mushrooms, creamy butter potato mash and earthy greens.




Ingredients to serve 2

  • 200g x Button Mushrooms - halved
  • 100g x Green Beans - stem ends trimmed
  • 75g x Asparagus
  • 3 x Potatoes - peeled and quartered
  • 60g x Emmenthaler - grated
  • 20g x Wild Rocket
  • 50g x DD Onion Crumbing
  • 30g x Butter (from your pantry)
  • 1 x Eggs - whisked (from your pantry)
  • ¼ cup x Milk (from your pantry)
  • All Purpose Flour (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 400g x Button Mushrooms - halved
  • 200g x Green Beans - stem ends trimmed
  • 150g x Asparagus
  • 6 x Potatoes - peeled and quartered
  • 120g x Emmenthaler - grated
  • 40g x Wild Rocket
  • 100g x DD Onion Crumbing
  • 60g x Butter (from your pantry)
  • 2 x Eggs - whisked (from your pantry)
  • ½ cup x Milk (from your pantry)
  • All Purpose Flour (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”.

Washing Instruction

Wash your hands, green beans, asparagus and potatoes well. Brush your button mushrooms with a soft basting brush.

Gino's Tip

You need to prepare 3 bowls - one with your all-purpose flour, one with your whisked egg and one with your DailyDish Crumbing. Be sure to season the contents of each bowl lightly.

Step 1 - Pommes Aligot

Cook your potatoes in a medium saucepan of salted water for 12-15 minutes until soft. Drain through a colander and allow to steam dry for a few minutes. Mash with a potato masher until smooth. Give your saucepan a quick clean and place it back on the stove on medium heat. Add your butter and milk and, once warm, fold in your mashed potato and grated Emmenthaler. Thin out your aligot with more milk if necessary. Season to taste with salt and pepper.

Step 2 - Crumbed Mushrooms and Saute Greens - See Gino's Tip

Coat your halved mushrooms in your all-purpose flour, then in your whisked egg and finally in your DailyDish Onion Crumbing. Set aside till later. Heat a large frying pan over med-high heat, add a glug of olive oil and fry your asparagus and green beans in batches, for 4-6 minutes until just about tender. Season with salt and pepper and transfer to a plate. Now add a shallow layer of olive oil to the same pan, still on med-high heat, and fry your mushrooms in batches for 4-5 minutes, until brown, crisp and tender. Drain on paper towel once done. If your mushrooms are still somewhat underdone you can always pop them into the oven for 3-4 minutes to finish cooking. Cooking time is dependent on the size of your mushrooms.

To Serve

Place your pommes aligot as your base, top with your crumbed mushrooms and saute greens. Finish with your seasoned wild rocket dressed with olive oil.