Ingredients
- 2 large parasol mushrooms or 250g other wild or cultivated mushrooms
- 15 mls Supernature rapeseed oil
- 1 medium leek cleaned and sliced
- 4 medium sized leftover boiled potatoes – cut up roughly into chunks
- 1 tbsp homemade or local chutney e.g. Patersons Red Pepper & Tomato
- Isle of Skye Sea Salt to season
- A twist of black pepper
Servings: people
Instructions
- Heat oil in pan and sauté potatoes until golden.
- Add leeks and mushrooms to sauté, adding another drizzle of oil as necessary.
- Season and add remaining ingredients together in the pan. Toss.
Recipe Notes
Serves 2 for a tasty weeknight supper. You can also add chilli peppers to the sauté for a kick of heat.
recipe, photo & styling: wendy barrie
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