Mushroom potjie

Mushroom potjie

Serves 6-8


For 7

You will need...

  • 12 Baby potatoes, peeled and halved
  • 4 Carrots, peeled and sliced
  • 250 g Brown mushrooms, thickly sliced
  • 1 Large onion, quartered
  • 1 Red pepper, cut into pieces
  • 2 Cloves garlic, crushed
  • 15 ml Fresh ginger, finely grated
  • 2 Small red chillies, finely sliced
  • 125 g Mange tout
  • 125 g Cherry tomatoes
  • 250 g Portabellini mushrooms
  • 3 can(s) Chopped tomatoes
  • 125 ml Vegetable stock
  • 30 ml Fresh chopped herbs such as parsley, coriander and mint

Mushroom potjie Method

  1. Layer the potatoes, carrots, brown mushrooms, onion, red pepper, garlic, ginger and chilli, mange tout, cherry tomatoes, portabellini mushrooms in the potjie (in this order), season with salt and pepper after every layer.
  2. Add the tinned tomatoes and the vegetable stock. Cover and simmer slowly for approximately 60 minutes until the vegetables are tender. Scatter the fresh herbs over the top.
  3. Serve with couscous, rice or pasta.
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