Yield: 6 servings
|15 grams||Butter or margarine|
|1 tablespoon||Olive oil|
|1 \N||Clove garlic; crushed|
|1 large||Leek; washed & thinly|
|2 \N||Tomatoes; chopped|
|250 grams||Assorted mushrooms; thinly sliced|
|1 \N||Chicken stock cube; crumbled|
|\N \N||Freshly ground black pepper; to taste|
|1 tablespoon||Sweet chilli sauce|
I. Place butter and oil in a microwave-safe casserole. Cover and microwave on HIGH (100 %) POWER for 1 minute. Stir in leek. Cover and cook for further 3 minutes.
2. Blend tomatoes into leek mixture. Cover and cook for 2 minutes.
3. Stir in mushrooms with stock cube and pepper. Cover and cook for 3 to 4 minutes or until vegetables are tender. Stir in chilli sauce.
Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.