| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sami |
Gourmet, Green, The |
4 |
Servings |
INGREDIENTS
| 4 |
|
Portabello, black cup |
|
|
mushrooms |
| 1 |
|
Garlic clove, whole |
| 250 |
g |
Small new potatoes, 9 oz |
| 6 |
T |
Balsamic vinegar |
| 6 |
T |
Olive oil |
| 125 |
|
White wine, 4fl oz |
| 2 |
T |
Coriander seeds |
| 12 |
T |
Asparagus, blanched and |
|
|
drained |
|
|
Salt and freshly ground |
|
|
black pepper |
INSTRUCTIONS
Preheat the oven to 200øC/400øF/gas mark 6. Wipe the mushrooms all
over with a damp cloth. With a knife make incisions all over the
mushrooms. Slice the garlic clove into thin slices. Fill the incisions
made in the mushrooms with the garlic slices, brush with olive oil and
place to one side. Heat the remaining oil in a suitable oven proof
dish (with lid) add the potatoes and fry until golden all over. Season
lightly, place in the oven for 10-15 minutes until almost cooked.
Remove from the oven and place over a medium heat. Pour in the wine
and coriander seeds, cover with a lid and simmer for 5-8 minutes until
the liquid has evaporated. Add the blanched asparagus and the vinegar
and season. Grill the mushroom for 5-8 minutes. To serve, dress the
asparagus and potatoes on individual serving plates, top with a
grilled mushroom, sliced over the garnish. Pour around the remaining
juice and serve. Converted by MC_Buster. Converted by MM_Buster
v2.0l.
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