Large with a rich flavour, portobellos stand in for beef in this meat-free pot roast that’s as satisfying as the slow-cooked classic, but is ready in less time and easier on your wallet.
Ingredients
Method
Preheat oven to 170°C fan-forced (190°C conventional). In a 6 litre flameproof roasting dish, layer potato, mushrooms, onion, carrots and garlic. Add wine. Sprinkle with oregano. Drizzle with oil and season. Bake, covered, for 45-60 minutes or until vegetables are tender, stirring twice.
Transfer dish to stovetop. Using a slotted spoon, remove vegetables to a serving platter. Bring cooking liquid to the boil on high heat. Reduce heat to medium. Simmer, uncovered, for 5 minutes or until reduced by half. Pour liquid over vegetables. Sprinkle with horseradish. Serve.
You may also like
Lamb and roast vegetable pasties
Warm roast vegetable and chorizo salad
You may also enjoy making Fast Ed’s delicious relish