| 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.
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