Mushroom and Potato Traybake
- 800g sliced potatoes
- 4 chopped garlic cloves
- 2 red onions, cut into wedges
- 15g rosemary, chopped
- 1 red chilli, chopped
- Olive oil
- 500g mixed wild mushrooms, halved
- 2 x 400g tins of white beans, drained
- Splash of red wine vinegar
- Preheat the oven to 200C. Add the potatoes, garlic, onion, chilli and rosemary to a large roasting tin with the olive oil and plenty of seasoning. Toss well, then roast in the oven for 40 mins.
- Halfway through the cooking time, add the mushrooms to the tin and toss to incorporate. Roast for the remaining 20 mins, then stir the beans into the mixture along with the vinegar. Cook for another 20 mins, or until everything is softened, golden and irresistible. Serve hot and share with friends.
1 hr
4 serving