8 large, open cap mushrooms
4 medium-sized, waxy potatoes
3 tbsp finely chopped parsley
1-2 doves garlic, peeled and finely chopped
olive oil
oregano
salt and freshly ground pepper
4 medium-sized, waxy potatoes
3 tbsp finely chopped parsley
1-2 doves garlic, peeled and finely chopped
olive oil
oregano
salt and freshly ground pepper
method
1. Preheat the oven to 350°F (180°C) mark 4.
2. Grease a gratin dish. Peel and slice the potatoes. Spread these out in a single layer in the dish, season and add 7 fl oz (200 ml) water.
3. Trim the mushrooms, cutting the stalks off. Chop the stalks finely with the parsley and garlic and then mix in a bowl with 1 1/2 tbsp olive oil and a pinch each of oregano, salt and pepper.
4. Spread the mixture neatly over each one; spread out in a single layer on top of the potatoes and cover with greased foil. Bake for 40 - 45 minutes.
2. Grease a gratin dish. Peel and slice the potatoes. Spread these out in a single layer in the dish, season and add 7 fl oz (200 ml) water.
3. Trim the mushrooms, cutting the stalks off. Chop the stalks finely with the parsley and garlic and then mix in a bowl with 1 1/2 tbsp olive oil and a pinch each of oregano, salt and pepper.
4. Spread the mixture neatly over each one; spread out in a single layer on top of the potatoes and cover with greased foil. Bake for 40 - 45 minutes.
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