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Ingredients
- 4 lrg Portabello, (black c. mushrooms)
- 1 x Garlic clove, (whole)
- 250 gm Small new potatoes, (9 ounce)
- 6 Tbsp. Balsamic vinegar
- 6 Tbsp. Extra virgin olive oil
- 125 ml White wine, (4fl ounce)
- 2 Tbsp. Coriander seeds
- 12 Tbsp. Asparagus, (blanched and liquid removed) Salt and freshly grnd black pepper
Directions
- Preheat the oven to 200 C/400 F/gas mark 6.
- Wipe the mushrooms all over with a damp cloth. With a knife make incisions all over the mushrooms. Slice the garlic clove into thin slices. Fill the incisions made in the mushrooms with the garlic slices, brush with extra virgin olive oil and place to one side.
- Heat the remaining oil in a suitable oven proof dish (with lid) add in the potatoes and fry till golden brown all over. Season lightly, place in the oven for 10-15 min till almost cooked. Remove from the oven and place over a medium heat.
- Pour in the wine and coriander seeds, cover with a lid and simmer for 5-8 min till the liquid has evaporated. Add in the blanched asparagus and the vinegar and season. Grill the mushroom for 5-8 min.
- To serve, dress the asparagus and potatoes on individual serving plates, top with a grilled mushroom, sliced over the garnish. Pour around the remaining juice and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 4 servings | |
| Calories 302 | |
| Calories from Fat 185 | 61% |
| Total Fat 20.96g | 26% |
| Saturated Fat 2.87g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 17mg | 1% |
| Potassium 798mg | 23% |
| Total Carbs 21.11g | 6% |
| Dietary Fiber 3.6g | 12% |
| Sugars 6.18g | 4% |
| Protein 4.0g | 6% |
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