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

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