Leek and mushroom ragout
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | grams | Butter or margarine |
| 1 | tablespoon | Olive oil |
| 1 | Clove garlic; crushed | |
| 1 | large | Leek; washed & thinly |
| Sliced | ||
| 2 | Tomatoes; chopped | |
| 250 | grams | Assorted mushrooms; thinly sliced |
| 1 | Chicken stock cube; crumbled | |
| Freshly ground black pepper; to taste | ||
| 1 | tablespoon | Sweet chilli sauce |
Directions
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.