| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
Sainsbury6 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Cooking oil |
| 1 |
|
Clove garlic |
| 250 |
g |
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 |
| 1/2 |
|
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) |
INSTRUCTIONS
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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