Salpicon de hongos (marinated mushrooms)

Yield: 4 servings

Measure Ingredient
2 tablespoons Cooking oil
1 \N Clove garlic
250 grams Mushrooms; sliced thickly
\N \N ; (8oz)
1 \N Medium-size onion; sliced
1 \N Carrot; sliced finely
2 \N Sticks celery; sliced crossways
1 \N Green pepper; de-seeded and
\N \N ; sliced
1 \N Chilli; chopped finely
½ \N Lime or lemon; juice of
1 \N Chicken stock cube or a pinch of salt; (optional)
\N \N A pinch of sugar
\N \N A pinch of ground black pepper
6 \N Sprigs fresh coriander; chopped finely
1 \N 125 gram ful fat soft cheese; (optional) (4oz)

Heat the oil in a heavy skillet and saut‚ the garlic clove until dark golden.

Discard the garlic clove, then saut‚ the mushrooms, onion, carrot, celery, pepper and chilli for 5 minutes.

Add the lime or lemon juice, crumbled stock cube, sugar, black pepper and coriander. Cover and simmer for a further 5 minutes. Serve cold.

To serve hot, add the soft cheese and use as filling for tortillas.

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