Salpicon de hongos (marinated mushrooms)

Yield: 4 servings

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