delicious potato-topped mushroom and artichoke casserole
This is a beautiful casserole with some wonderful flavours which I adapted from a recipe in the Sainsbury's supermarket magazine. The addition of the artichoke gives it a subtle flavour and the slightly crystalline texture contrasts well against the juicy mushrooms. It's suitable for freezing or re-heating the next day too. And it works really well with dark leafy green vegetables to make a rich and hearty meal.
Wheat free, dairy free, nut free, meat free version...
- 2-3 small to medium sized onions, sliced thinly
- Heaped tsp dairy-free margarine
- Tbsp oil
- 2 sticks of celery chopped finely
- 1 lb artichokes, scrubbed well or peeled - and cut into chunks
- 6-7 tomatoes - vine-ripened are lovely - chopped into quarters
- Punnet of mushrooms or 4-5 big flat mushrooms, peeled and chopped
- 3 tbsp Marsala or dry sherry
- ¾ pint boiling water
- 4 heaped tsp vegetable bouillon
- 2 bay leaves
- Generous tsp thyme
- 4-5 medium sized potatoes (not baking potato size, this is too big) cut in half
- Salt and pepper
- Heat the oil and margarine, add a little salt and cook the onions for 15 minutes.
- Add the celery and cook for another 5-10 minutes - 15 if possible.
- Add the mushrooms and cook until beginning to brown - then add the Marsala and thyme and cook, stirring occasionally, for a few minutes.
- Add the tomatoes, stir well and cook for a few minutes - then add the artichokes, bay leaves, water and stock and simmer for 20-30 minutes with lid on.
- Meanwhile, cook the potatoes until nearly ready (if you want to do this whilst cooking the mushroom mix, rinse them in cold water, drain and leave to cool - this will stop them cooking further and going mushy).
- Take the lid off the casserole pan and reduce the mixture by boiling on high heat for 10 minutes - then season to taste and put in an oven-proof dish.
- Cut the potatoes into chunky slices (cm) and layer on top. Smear with olive oil and sprinkle with some more thyme if you wish.
- Bake in the oven for 30-40 minutes, or until potatoes have turned a gorgeous golden brown colour.
Maybe serve with...
This is lovely with thinly sliced cabbage, sautéed in a little dairy free margarine. I rarely salt vegetable side dishes, but I do add salt and pepper to cabbage. Julienne carrots also work brilliantly, served with the cabbage to make a meal which is really bursting with fabulous vegetables!
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