500 g (1/2 lb) Black Mushrooms chopped

2 big potatoes peeled

2 cups grated Parmesan

5 eggs

2 garlic cloves pressed

50 g (2 oz) butter

2 tbs fresh parsley

2 tbs fresh thyme

salt and freshly ground black pepper

 

Fry mushrooms and garlic in butter till liquid has evaporated

• Peel and chop potatoes to about 2 cm x 2 cm (1"x 1")

• Boil a little water.

• When potatoes are soft, remove from the pot and drain.

• Mash potatoes with a fork.

• Add drained mushrooms

• Add grated parmesan cheese (reserve some to sprinkle on top)

• Beat eggs and add to mixture

• Add herbs and salt and pepper

• Spray Pyrex 28 cm x 18 cm (11"x7") with non-stick cooking spray.

• Transfer mixture on to Pyrex, sprinkle the reserve cheese and bake in preheat oven 180°C (350°F)  for +-45 min or until top is golden brown.

• Cut into squares and place on serving plate

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Serving suggestions:

Serve with drinks

Serve as you would a quiche, as a starter with salad.

Can also make them in cup cake tray and serve them individually.