Garlic Mushrooms With Leeks and Mash

• 750 g maris piper potatoes, peeled and diced
• 85 g garlic butter
• 400 g mixed mushrooms
• 100 ml madeira wine
• 150 ml vegetable stock
• 4 tablespoons double cream
• 1 teaspoon cornflour
• 1 tablespoon water
• 2 tablespoons chopped fresh parsley
• 25 g butter
• 1 small leek, trimmed and sliced
• 5 tablespoons creme fraiche

1. Cook the potatoes in boiling salted water until very tender (about 20 mins).
2. Heat garlic butter in a pan and add mushrooms and a good twist of black pepper.
3. Cook over a high heat for about 5 minutes Remove with a slotted spoon and set aside, keeping warm.
4. Return the pan to the heat and add the wine and stock boil until reduced by half.
5. Mix the cornflour with the water and add to the stock along with the cream.
6. Bring to boil and stir until thickened.
7. Add mushrooms and parsley and keep warm.
8. Melt the plain butter in a pan and gently fry the leek until soft.
9. Drain the potatoes and mash with the creme fraiche.
10. serve the mash and potatoes topped with the leeks.

potatoes, garlic butter, mixed mushrooms, madeira wine, vegetable stock, double cream, cornflour, water, parsley, butter, creme fraiche

Taken from www.food.com/recipe/garlic-mushrooms-with-leeks-and-mash-202449 (may not work)