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Mushroom potjie

Recipe from: 19 September 2011

Ingredients 14
Servings 8
Time 0:10


  • 12
    baby potatoes, peeled and halved
  • 4
    carrots, peeled and sliced
  • 250
    brown mushrooms, thickly sliced
  • 1
    large onion, quartered
  • 1
    red pepper, cut into pieces
  • 2
    garlic, crushed
  • 15
    fresh ginger, finely grated
  • 2
    small red chillies, finely sliced
  • 15
    snap peas
  • 125
    cherry tomatoes
  • 250
    portabellini mushrooms
  • 3
    410g cans chopped tomatoes
  • 125
    vegetable stock
  • 30
    fresh chopped herbs such as parsley, coriander and mint


Layer the potatoes, carrots, brown mushrooms, onion, red pepper, garlic, ginger and chilli, snap peas, cherry tomatoes, portabellini mushrooms in the potjie (in this order).
Season with salt and pepper after every layer.
Add the tinned tomatoes and the vegetable stock.
Cover and simmer slowly for approximately 1 hrs until the vegetables are tender.
Scatter the fresh herbs over the top. 
Serve with couscous, rice or pasta.

Reprinted with the permissin of Lynn Woodward of the South African Mushroom Farmers’ Association.


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