INGREDIENTS

INSTRUCTIONS

Put the oven on medium hot, about 350F degrees.  Either scrub or peel
the appropriate amount of potatoes, then cut into  slices a few
millimeters thick. Wash and slice the mushrooms  similarly.  Put enough
oil (depending on amount being made - for 4 people I would  use about 2
tablespoons) into an all-purpose casserole dish with lid  (one that can
be used on the hob and in the oven). Add crushed  garlic, and when the
oil is hot add the sliced mushrooms and cook  over a medium heat for a
few minutes until reduced and producing  liquid but not browned. Add a
generous splosh of mushroom ketchup.  Then sprinkle on and stir in
enough gravy granules a little at a  time, adding a little water, to
make a thickened (but not too thick)  sauce. The sauce needs to be thin
enough to provide liquid for the  potatoes to absorb. Add the marmite
stock cube and black pepper to  taste. Make sure everything is
thoroughly mixed together and remove  from heat.  Add the sliced
potatoes in layers over the mixture, put a lid on the  casserole dish
and bake in the oven for about 40 minutes (check after  30 minutes).
Serve with your favourite vegetables (peas go well and add a good
colour).  BAKED CARROT AND SWEDE (Rutabaga): A delicious vegetable
accompaniment for this meal which can be oven cooked at the same time.
Simply scrub/peel and chop (into about 1" pieces) roughly 1 large
carrot and 1 quarter of a medium swede per person, place together in
an appropriate size oven-proof dish with lid. Add a small splosh of
water (not much water is needed as liquid is produced as the
vegetables cook), a few small knobs of butter on the top and black
pepper. Put the lid on the dish and cook in the oven at the same time
as the mushroom and potato bake and voila! A tasty, healthy, warm and
filling meal for all the family!  Personal WebPage: Lynda's (11 Mar 98)
by Lynda Thornton, United  Kingdom. Interests include vegetarian
cuisine.  http://www.wuli.demon.co.uk/lynda.htm "If you try this
recipe, please  let me know what you think."  Notes: This meal is so
easy to make, and very tasty and satisfying to  eat. A glass of red
wine is an ideal accompaniment. See also: Baked  Carrot and Swede.
>from Pat Hanneman (Kitpath) 98Mar12, a McBuster production  Recipe by:
Lynda Thornton, UK ^(Personal)  Posted to MC-Recipe Digest by KitPATh
<phannema@wizard.ucr.edu> on  Mar 12, 1998

A Message from our Provider:

“You can spurn God’s love for only so long”