- STEWED MUSHROOMS-

In particular these are an ideal complement to Clara's Spiced Lentils (see page 97), but they also go very well with Chick Pea and Walnut Burgers (see page 95) and Polenta topped with cheese (see page 128): I stress that the polenta should be with cheese because neither the mushrooms nor plain polenta contains any high-protein ingredient except milk.

You can serve the mushrooms with or without chopped parsley, Croutons or Garlic Croutons, according to what they are to accompany. They are also excellent cold with French Dressing (see page II I). For 3-4.

- INGREDIENTS -

11f2 Ibl750 g large mushrooms

5-6 cloves garlic

3 tablespoons oil

TO SERVE (OPTIONAL)

Salt . Pepper

Small bunch parsley or Croutons and/or Garlic Croutons (see opposite page) or French Dressing (see page II I ) large saucepan or wok with a lid

- METHOD -

Trim the mushroom stalks; peel and rinse the mushrooms, wipe dry with kitchen paper and halve or quarter according to size. Cut into slices about 1/2 inchll cm thick. Peel and finely chop the garlic.

2 Frythe garlic in the large saucepan orwokovermedium heat forabout 3�40 seconds or until it begins to change colour. Add the mushrooms, lower the heat and stir continuously until they have absorbed all the oil. Add 3 tablespoons water, season generously with salt and pepper and turn for about 5 more minutes or until they start to exude liquid. Cover and simmer