Chipotle mushroom fry
This chipotle mushroom fry is super easy to make and it can be served in various ways – in tortilla/taco; on a piece of toast; as topping on pizza or pastry tarts; as a side dish with grilled meat or as tapas in a menu. I also like using as stuffing for sweet potatoes and baked potatoes, but it would also work with squash, courgette and marrow.
Ingredients
Method
- Thinly slice the red onion and garlic. Cut the mushrooms into thick slices or chunks. Cut the red pepper into bite-sized chunks
- Heat the oil in a frying pan, then sauté the onion for 5 minutes. Stir in the garlic and oregano, then add mushroom and red pepper chunks. Add the chipotle paste and stir to coat well, then add the chopped tomatoes. Add a drop of water and a squeeze of lime juice.
- Put a lid on, turn down the heat and cook for 10 minutes or until the vegetables are tender.
- Season to taste.
- Serve with chopped coriander leaves and lime wedges on the side.