Until I started doing research for this article, I had no idea what a complex process growing mushrooms is. If you’re interested you can take a short video tour of a mushroom farm here: http://www.mushroominfo.com/aboutmushrooms/howmushroomsgrow.html
The site also has lots of information about mushrooms, and some great recipes.
I did include a recipe for portabella burgers with the artcle, but this one was courtesy of Pam at:
http://fortheloveofcooking-recipes.blogspot.com/ Thanks so much for allowing me to use your recipe, Pam, you’re a brick.
Today’s recipe, however, contains no mushrooms. It’s based on a recipe I saw in the BBC Good Food newsletter for Spanish Potatoes, I changed it up a bit and called it Mediterranean Potatoes. These were super, the leftovers were also good cold, so you could serve them as a potato salad during the summer.
2 tablespoons olive oil
1 tablespoon vegetable oil
4 tablespoons tomato paste
1 tablespoon paprika
A few dashes of hot sauce, Franks or Tabasco
2 lbs. russet potatoes, cut into chunks
1 bulb (head) of garlic, leave skin on but top and tail each clove.
Cracked black pepper, to taste
Juice of ½ a lemon
A handful of chopped parsley
- Put potatoes in a medium sized saucepan, cover with water and bring to boil. Reduce heat to medium high and par-boil for 4 –5 minutes or until potatoes are very slightly softened. Drain and allow to cool.
- Pre-heat oven to 375°F
- When potatoes are cool, mix olive oil, tomato paste, paprika, and hot sauce in a large bowl, add potatoes and stir to coat.
- Add a tablespoon of vegetable oil to a roasting pan and heat in oven. When oil is hot carefully add potatoes and garlic cloves to pan, and season with cracked pepper.
- Roast for about 40 minutes, turning half way through cooking, or until potatoes are crispy on the outside. Sprinkle over the lemon juice and roast for a further 5 minutes.
- Transfer potatoes to a warm serving dish, sprinkle with parsley and serve.