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Garlic Grilled Portabello Mushrooms With Roasted Potatoes

4 large portabellos (black cup mushrooms)
1 garlic clove
250 grams small new potatoes, (9 oz)
6 tablespoons balsamic vinegar
6 tablespoons olive oil
125 milliliters white wine, (4 fl oz)
2 tablespoons coriander seeds
12 tablespoons asparagus, (blanched and, drained)
Salt and freshly ground black pepper

Preheat the oven to 200 C/400 F/gas mark 6.

Wipe the mushrooms all over with a damp cloth. With a knife make
incisions all over the mushrooms. Slice the garlic clove into thin
slices. Fill the incisions made in the mushrooms with the garlic
slices, brush with olive oil and place to one side.

Heat the remaining oil in a suitable oven proof dish (with lid)
add the potatoes and fry until golden all over. Season lightly,
place in the oven for 10-15 minutes until almost cooked. Remove
from the oven and place over a medium heat.

Pour in the wine and coriander seeds, cover with a lid and simmer
for 5-8 minutes until the liquid has evaporated. Add the blanched
asparagus and the vinegar and season. Grill the mushroom for 5-8

To serve, dress the asparagus and potatoes on individual serving
plates, top with a grilled mushroom, sliced over the garnish. Pour
around the remaining juice and serve.


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