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4–6
Medium
By Gary Rhodes
Published 1997
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.
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
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