Potato and mushroom pot

Ingredients for 4 servings:

• 10 potatoes
• 1 large can of mushrooms, sliced
• 2 tsp locust bean gum
• some balsamic vinegar
• some milk
• possibly clove powder
• possibly cranberries
• salt and pepper
• Herbs, of your choice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Warming stew, hearty, vegetarian

Wash and quarter the potatoes, then boil them in salted water with their skins on for 20 minutes. Drain the mushrooms, reserving the liquid. Add the mushrooms to the pot with the potatoes and simmer. Season the liquid from the can with a little balsamic vinegar, a little milk, and herbs, pepper, and salt to taste. Finally, add two teaspoons of locust bean gum and mix well. If you want a hint of gamey flavor, I recommend adding some cloves and cranberries to the sauce while it’s cold. Once the sauce has thickened, drain the potato liquid and add the sauce to the potatoes and mushrooms, bringing to a boil briefly.