By Gary Rhodes
This is an easy vegetarian recipe which becomes almost ‘meaty’, using the large flat or cup mushrooms. The dish is layered like a lasagne with the mashed potato piped or forked across the top.
Pre-heat the oven to 230°C/450°/Gas Mark 8.
Heat a frying-pan or roasting tray with a tablespoon or two of olive or cooking oil. Season the mushrooms with salt and pepper and place in the pan or tray. Fry the mushrooms on a high heat, colouring them well. After a minute, turn t