Okay so I’m back in
full force after a busy time at work where I didn't have a lot of time to blog.
Keeping up with our
little fungi friends here is a nice little dish. It’s my own creation and even
though it has no meat in it (you don’t even miss it) it is filling and healthy
as well.
If you have to you can
add some cut up chicken breast to it but cook it separate and add at the very
end or it will turn black.
Serves 4
Ingredients
1 pkt button Mushrooms 1
can Butter beans
1 Bell pepper 15
cherry tomatoes
45 ml oil 15
ml soya sauce
15 ml balsamic vinegar Salt
and pepper
1 pkt Brown Mushrooms 1
Leek
1 Stick of celery 1 Onion
1 Clove of garlic/ 1
teaspoon of garlic 1
tbls sugar
Method
Chop all your
mushrooms into thin slices to allow short cooking time. Do not mix the two
types of mushrooms.
Chop the leek onion
celery and garlic clove finely
Half the cherry
tomatoes and cut the bell peppers into slices (Julienne)
Strain the water of
the butter beans
The fun starts now
that everything is prepped.
The key is to think
fast and work faster.
Heat your oil in a
frying pan or wok until it is just starting to smoke. Don’t turn down your heat
at all during the cooking process.
When a light smoke is
rising from the oil throw in your leek onion celery and garlic clove.
Give it a quick stir
then add the button mushrooms, bell pepper and butter beans.
Stir and let it stand
for 1 minute while frying.
Mix your soya,
balsamic, sugar and salt and pepper together.
Now add the tomatoes
and the brown mushrooms give it a good stir but do not over work it as the
brown mushrooms break up and make the whole dish black. Drizzle the soya
dressing over the whole dish. Let it fry for 3 more minutes without too much
stirring maybe maximum two times. Take it off the heat and stir on last time.
Serve with rice or
noodles and make sure you also dish up the sauce at the bottom is packed with
flavor.
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