Potato and Mushroom Souffle
- 8 large potatoes
- 450gms flat mushrooms
- 125gms butter
- 150mls cream
- 3 egg yolks
- salt and black pepper
Heat oven to 200ºC.
Peel the potatoes and boil in salted water until soft. Quarter the mushrooms and sauté them in half the butter until the liquid has evaporated. You need a fairly dry mixture at this stage.
Purée the potatoes and add the rest of the butter, ½ cup cream, the egg yolks and seasoning.
Butter a soufflé dish and spread the potato purée around the bottom and sides, leaving a well in the centre. Reserve a little purée to cover the top.
Take the pan of mushrooms and add the remaining cream to them, season well and stir. Spoon them into the cavity in the potato mix and spread the reserve purée over the top to seal the dish.
Bake in the oven for approximately 20 minutes until well risen and golden brown. Serve immediately.