8 cups Asst. Mushrooms
1 tsp Butter
1 tsp Olive Oil
tsp Crushed Garlic
Shallot, finely chopped
5 sprigs Thyme
3 tbl Brandy
1 tbl Lemon Juice
tsp Salt
tsp Pepper
1 cup Light Evaporated Skim Milk

Mash

500gm Potatoes
200gm Kumara
Egg, beaten
cup Dried Breadcrumbs
Non stick cooking spray
Salt and Pepper to taste

Boil the potatoes and kumara until soft, drain well and mash with the egg. The mixture shouldn't be too moist. Divide and form into 4 potato cakes and dip into the breadcrumbs. Set aside. Make sure your mushrooms are clean if not wipe with a damp clean cloth. Remove any tough stems. Into a large pan over a low heat melt the butter and oil. Add one sprig of thyme and the garlic and shallot. Saute for about 2 min's then add the mushrooms and cover for 5 minutes. Bring up the heat and stir uncovered allowing the mushrooms to brown and the liquid to reduce. Remove from heat and carefully add the brandy. Let the brandy almost evaporate and then add the evaporated milk, salt and pepper. Turn up the heat to reduce the sauce. While reducing the sauce, spray the cooking spray in a non-stick frypan and "fry" the potato mash cakes. Until brown on both sides and heated Place a mash cake in the centre of each plate and spoon over the mushroom mixture. Top with a sprig of thyme and serve.