I am sorry my recipes are rather Jamie Oliver-esque and vague. The potato starch is in the potatoes. They will naturally thicken the liquid that comes out of the mushrooms. I have had this peeled and unpeeled and both are fine. It depends on the thickness of the potato peels. You can use fresh or frozen pea pods as they will cook at the same rate. It doesn't matter what size potatoes you use since they are cut in chunks. Either red or russet types are fine (that is not usually said with most recipes). I will now post the measured out recipe which I have formulated to send to a recipe contest. This should help!
makes 2 small servings
8oz any kind of potatoes, cut into 1 inch chunks, peeled or unpeeled
1/4t salt, or to taste
1/8t pepper
2t. margarine, cut into pieces
4oz snap peas, trimmed
4oz cremini mushrooms (baby Portobello)
Preheat oven to 400 (if using oven). In a small casserole, mix potatoes with salt, pepper and margarine. Bake for 25 minutes or until just piercable, stirring once. Stir in snap peas and whole mushrooms and bake an additional 10-15 minutes or until peas are as tender as you like them, stirring once. If using microwave, cook potatoes about 6 minutes, or until almost tender and cook an additional 4 minutes after adding vegetables.
On second thought I think red or yukon gold or something along that line would be better than russet types.
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
Edited by Little Minnie (09/27/05 08:46 PM)
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Re: super simple side dish
