Mushroom Parmentier

Gratin

• 30 g Parmesan cheese, cut in pieces (2 cm)
• 30 g ground almonds
• 30 g breadcrumbs

Mushrooms

• 2 garlic cloves
• 3 - 4 sprigs fresh parsley, leaves only
• 50 g extra virgin olive oil
• 500 g fresh wild mushrooms, sliced
• ½ tsp fine sea salt
• 1 pinch ground black pepper

Potato Purée

• 600 g floury potatoes, peeled, cut in small pieces (2 cm)
• 300 g whole milk
• 1 tsp fine sea salt
• 1 pinch ground nutmeg
• 1 pinch ground black pepper
• 30 g unsalted butter