450 g (1 lb) 4 cups button mushrooms
60 ml (4 tbsp) olive oil
1 onion, finely chopped
2 garlic cloves, chopped
2 drained canned chipotle chillies, rinsed and sliced
salt chopped fresh coriander, to garnish
60 ml (4 tbsp) olive oil
1 onion, finely chopped
2 garlic cloves, chopped
2 drained canned chipotle chillies, rinsed and sliced
salt chopped fresh coriander, to garnish
method
1. Wipe the mushrooms gently and carefully with kitchen paper. Heat the olive oil in a large frying pan and add the mushrooms, finely chopped onion, chopped garlic, and sliced chillies. Stir to coat in oil.
2. Fry the mixture over a moderate heat for 6 - 8 minutes, stirring from time to time, until the onions and mushrooms are tender. Season to taste with salt and serve on small individual plates, sprinkled with a little chopped fresh coriander.
Never wash mushrooms as they quickly absorb water. Wipe them with kitchen paper or a clean, damp cloth.
2. Fry the mixture over a moderate heat for 6 - 8 minutes, stirring from time to time, until the onions and mushrooms are tender. Season to taste with salt and serve on small individual plates, sprinkled with a little chopped fresh coriander.
Never wash mushrooms as they quickly absorb water. Wipe them with kitchen paper or a clean, damp cloth.
serving amount
serves 6
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