Mushroom and Potato Bake with Mustard Seeds and Rosemary

This is a very quick recipe. I usually make it when hungry friends pop up unexpectedly and I want to cook something fast without spending too much time in the kitchen! It’s really tasty and I usually serve it with a fresh green salad with spinach, rocket, lettuce, dill and spring onions. You may also serve it as a side dish to roasted chicken or a steak. Here is the recipe:

4-5 potatoes

300 gr fresh mushrooms (any kind you like)

2 onions sliced

1 garlic clove thinly sliced

3-4 fresh rosemary sprigs

2 tablespoons black and yellow mustard seeds

½ cup olive oil

Sea salt and pepper

Preheat the oven to 190°C (374° F, Gas Mark 5). Peel the potatoes, wash them and cut them in relatively small chunks. Wash the mushrooms and cut them in half. Put them in a roasting pan and add the onions and garlic, mix well. Add the rosemary, mustard seeds, olive oil, salt and pepper and mix well. 

Cover and put it in t for another 15-he oven for about 45 minutes (in the meanwhile you will need to check whether it will need you to add some water. In case the fluids have been absorbed, then you will need to add about 1/3 cup of water). Uncover it and let it roast for another 15 minutes if you like your potatoes more crispy. Serve immediately and enjoy! 

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