Garlic Grilled Portabello Mushrooms with Roasted Potatoes

Title:
Garlic Grilled Portabello Mushrooms with Roasted Potatoes

Yield:
4 servings

Categories:
The,
Green,
Gourmet




Ingredients:





     4 lg Portabello; (black cup


          ; mushrooms)


     1    Garlic clove; (whole)


   250 g  Small new potatoes; (9 oz)


     6 tb Balsamic vinegar


     6 tb Olive oil


   125 ml White wine; (4fl oz)


     2 tb Coriander seeds


    12 tb Asparagus; (blanched and


          ; drained)


          Salt and freshly ground


          -black pepper






 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 olive


 oil and place to one side.


 


 Heat the remaining oil in a suitable oven proof dish (with lid) add the


 potatoes and fry until golden all over. Season lightly, place in the oven


 for 10-15 minutes until 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


 minutes until the liquid has evaporated. Add the blanched asparagus and the


 vinegar and season. Grill the mushroom for 5-8 minutes.


 


 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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