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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 red onion
  • 2 cloves of garlic
  • 1 Tbsp olive oil
  • 200 g chestnut mushrooms
  • 1 red pepper
  • 1 tsp spicy chipotle paste
  • 1 tsp dried oregano
  • 2 tomatoes chopped
  • Water
  • Lime
  • Coriander leaves

Method
 

  1. Thinly slice the red onion and garlic. Cut the mushrooms into thick slices or chunks. Cut the red pepper into bite-sized chunks
  2. 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.
  3. Put a lid on, turn down the heat and cook for 10 minutes or until the vegetables are tender.
  4. Season to taste.
  5. Serve with chopped coriander leaves and lime wedges on the side.