Parasol Pyttipanna - vegan - Scottish Food Guide
Victoria plum season is one of nature’s glorious bounty. Each year we patiently wait, watching the green plums ripening within our reach in our coastal The
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at scottishfoodguide.com.
Ingredients
- 2 large parasol mushrooms or 250g other wild or cultivated mushrooms
- 15 mls Summer Harvest rapeseed oil
- 1 medium leek (cleaned and sliced)
- 4 medium sized leftover boiled potatoes – cut up roughly into chunks
- 1 tbsp homemade chutney
- Isle of Skye Sea Salt to season
- A twist of black pepper
More Like This
Janet Henderson’s Vegetarian Haggis - Scottish Food Guide
scottishfoodguide.com
Cullen Skink - Scottish Food Guide
scottishfoodguide.com
Ballintaggart's Barbequed Venison with star anise, rhubarb, chard and honey - Scottish Food Guide
scottishfoodguide.com
Autumn Game Casserole - Scottish Food Guide
scottishfoodguide.com
Turnip & Kohlrabi Fondants - Scottish Food Guide
scottishfoodguide.com
Pork Schnitzel - Scottish Food Guide
scottishfoodguide.com
Bowlful of Shellfish - Scottish Food Guide
scottishfoodguide.com
French Toast - Scottish Food Guide
scottishfoodguide.com