From 71c8e15b569d18e71d48191ee9c6ea08014bf175 Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Thu, 26 Oct 2023 23:02:47 +1100 Subject: Simplified recipe --- Recipes/_yum.html | 41 +++++++++++++++++++++++++++++++++++++++++ 1 file changed, 41 insertions(+) create mode 100644 Recipes/_yum.html (limited to 'Recipes/_yum.html') diff --git a/Recipes/_yum.html b/Recipes/_yum.html new file mode 100644 index 0000000..f46a6b5 --- /dev/null +++ b/Recipes/_yum.html @@ -0,0 +1,41 @@ + + + + +

Mushroom And Potato Pie

Cook Time: 15 min Servings: 4

INGREDIENTS

500g potatoes
1 medium onion
2 tablespoons olive or canola oil
1 clove garlic
200g brown mushrooms
½ teaspoon dried basil or 1 tablespoon basil - pesto
¼ teaspoon thyme
250g sour cream
1 or 2 sheets puff pastry
milk or egg to glaze

DIRECTIONS

Turn the oven on to preheat to 220°C.

Scrub the potatoes, then cut them into 5mm slices. Place them in an oven bag or covered microwave dish and cook + on full power for 10 minutes, stirring gently after 5 minutes. (Alternatively, boil the potato slices until just + tender, handling them gently to avoid breaking them up.)

Peel and slice the onion while the oil heats in a large frying pan. Add the onion and garlic and sauté until the + onion is soft and turning clear. While the onion cooks, slice the mushrooms, then add these to the pan along + with the herbs, salt and pepper. + Cook, stirring frequently, until the mushrooms have wilted.

While the oven heats, non-stick spray or lightly oil a 20 x 25cm (or round) casserole or deep pie dish. Arrange + half of the potato slices evenly over the bottom of the dish, then cover this with the mushroom mixture and then + the remaining potato slices. Stir together the sour cream and the remaining salt and pepper. Pour this mixture + evenly over the potato-mushroom mixture.

Roll out the pastry (if necessary), until it will cover the casse-role/pie dish. Lay the pastry gently over the + filling mixture, trimming off any excess. Decorate the edge by patterning it with the tines of a fork and + puncture the pastry at 5cm intervals over the surface. Brush with a little milk or beaten egg to glaze, then + bake at 220°C for about 15 minutes until the pastry is golden brown.

Serve with a salad or cooked vegetables and some crusty bread.

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