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.