Chipotle mushroom fry
Background
This chipotle mushroom is super easy to make and it can be served in various ways β 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
- 1 red onion
- 2 cloves of garlic
- 1 Tbsp olive oil
- 200g chestnut mushrooms
- 1 red pepper
- 1 tsp spicy chipotle paste
- 1 tsp dried oregano
- 2 tomatoes, chopped
- Water
- Lime
- Coriander leaves
Instructions
- 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 sautΓ© 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.
Categories
- Meal Type: - Everyday - Lunch - Side - Supper
- Occasions: - Dinner Party - Parties - Sports Food
- Ingredients: - Other Vegetables
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low Cholestrol - Low GI - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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