Leek and mushroom ragout

Yield: 6 servings

Measure Ingredient
15 grams Butter or margarine
1 tablespoon Olive oil
1 \N Clove garlic; crushed
1 large Leek; washed & thinly
\N \N Sliced
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.

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