Mushrooms on Waffle

An easy and tasty gluten-free recipe

4 Birds Eye Potato Waffles

250g chestnut mushrooms (or any mushroom type you can find), sliced

2 garlic cloves, crushed

½ shallot, sliced

1 tsp thyme

Salt and pepper

A knob of butter

Fresh thyme leaves, to serve

Cook Potato Waffles according to package directions.
In a large pan, melt the butter, then add the shallot, garlic, mushrooms and thyme. Saute for about 8 minutes. 
Spread some crème fraîche on the cooked waffles, then spoon generous amounts of the sauteed mushrooms. Top with fresh thyme and serve.

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