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.