Mushrooms and Potato

1 comment


Ingredients:

2 cloves garlic
1 medium onion
Extra virgin olive oil
Chopped parsley
Vegetable broth
1 tablespoon cumin seeds
4 red potatoes
salt and pepper
250 g fresh chanterelle mushrooms or a packet of dried mushrooms
2 bay leaves

Method:
If using fresh mushrooms these should be cleaned with a damp cloth but if you use dried ones soak them in warm water for about twenty minutes.
Take 4 medium potatoes, wash them and let them boil for 30 minutes in plenty of salty water .
Let them cool completely and clean while the garlic at this time I am cool!
Make a vegetable broth with stock cubes and two bay leaves, which will serve to wet the vegetables halfway done!
In a pan place 3 tablespoons olive oil, garlic and when hot add the mushrooms, salt and cook over a low heat. When they start to sizzle moisten with a dose of broth and let it evaporate.
If you want to add some diced seitan this would be the time.

Continue cooking for another 5 minutes over high heat, then remove with a slotted spoon and set aside.  Peel the potatoes Рnow cold Рand cut into thick slices 1 cm or more and put the mushrooms in oil to brown add the cumin seeds, a salt and pepper.
Continue cooking the potatoes for 10 minutes over high heat and then add the mushrooms and mix well seasoned. Sprinkle with a good dose of chopped parsley and serve!  Enjoy!

Chef: LaMiss from Veganblog

  1. Noelle @Opera Singer in Kitchen 19 April 2010 at 16:34

    This looks delicious!!!



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