Name: Mushroom potjie
Yield: 8 servings
Cuisine: Braai
Ingredients: 12 baby potatoes peeled and halved; 4 carrots peeled and sliced; 250 g brown mushrooms sliced; 1 onion large, quartered; 1 red pepper chopped; 2 cloves garlic cloves, crushed; 15 ml fresh ginger finely grated; 2 red chilli thinly sliced; 15 g sugar snap peas; 125 g cherry tomatoes; 250 g portabellini mushrooms; 3 tinned tomatoes chopped; 125 ml stock vegetable; 30 ml fresh mixed herbs parsley, coriander, mint, chopped

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Ingredients (14)

12	baby potatoes — peeled and halved
4	carrots — peeled and sliced
250 g	brown mushrooms — sliced
1	onion — large, quartered
1	red pepper — chopped
2 cloves	garlic — cloves, crushed
15 ml	fresh ginger — finely grated
2	red chilli — thinly sliced
15 g	sugar snap peas
125 g	cherry tomatoes
250 g	portabellini mushrooms
3	tinned tomatoes — chopped
125 ml	stock — vegetable
30 ml	fresh mixed herbs — parsley, coriander, mint, chopped

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Method:

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.