| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetarian | Vegetarian , Veg1 | 4 | servings |
INGREDIENTS
| 1 | lb | Potatoes |
| 8 | oz | Button mushrooms |
| 8 | oz | Closed cup mushrooms |
| 8 | oz | Chestnut mushrooms |
| 1/2 | Lemon; juice of | |
| 1 | tb | Coriander seeds |
| 3 | tb | Olive oil |
| 2 | Bay leaves | |
| 1 | ts | Oil |
| 2 | oz | Vegetarian Cheddar cheese; grated |
| 1 | oz | Chopped mixed nuts |
INSTRUCTIONS
1. Peel and slice the potatoes and cook in boiling salted water for 7 minutes or until tender. Drain and cool. Rinse the mushrooms quickly in a colander under cold running water. Thickly slice the larger mushrooms. Squeeze the lemon juice over the mushrooms. 2. Crush the coriander seeds finely with a rolling pin or in a coffee grinder. Heat the olive oil in a large saucepan and add the crushed coriander seeds. Cook gently for a few seconds, then add the mushrooms and bay leaves. Stir-fry for 2 minutes. Cover pan and cook over a low heat for 5 minutes. 3. Transfer to a 1 litre / 2 pint pie dish. Arrange the potatoes on top. Brush lightly with oil. Mix the grated cheese and nuts together and sprinkle over the potatoes. Place under a hot grill for 2 minutes. 4. Serve immediately with steamed green beans and saut.ed courgettes. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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