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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.