Mushroom Stew with Pine Nuts Recipe

Ingredients

Serve 4

• 4 artichokes

• 2 large potatoes, diced

• 2 cloves garlic, finely chopped

• 4 tbsp extra-virgin olive oil

• 1 1/2 lb/750 g (fresh or frozen) white mushrooms, coarsely chopped

• salt and freshly ground black pepper to taste

• 2/3 cup/120 g pine nuts

• 1/2 cup/50 g slivered almonds

• 1 tbsp coarsely chopped mint

Method:

1. Fry the potatoes and garlic in the oil and garlic in a large frying pan until the garlic is pale gold.

2. Add the mushrooms and season with salt and pepper. Cover and cook for 5 minutes.

3. Uncover and let the moisture evaporate. Stir in the pine nuts and almonds and cook for 10 minutes.

4. Sprinkle with the mint just before removing from heat. 4 Serve hot.