Cut the mushrooms in half, or in quarters if large, and set aside. Add the mushrooms. 4350 g (white) mushrooms1 tbsp oil1 bay leaf3 garlic cloves, roughly chopped 2 green chillies, seeded and chopped225 g low fat fromage frais or ricotta cheese1 tbsp chopped fresh mint1 tbsp chopped fresh coriander (cilantro)1 tsp saltFresh mint and coriander leaves, to garnish. Heat the oil in a karahi, wok or heavy pan, then add the bay leaf, garlic and chillies and quickly stir-fry for about 1 minute. 3 garlic cloves
Add the cream and lemon zest. Melt the Butter. Add garlic and chilli flakes and cook for another 30 seconds. 2 tbsp butter. 4 cloves garlic, minced. 1 cup whipping cream
Pre-heat a pan large enough to hold the chops in one layer. Saute the mushrooms and shallot (or onion) until the mushrooms are cooked and lightly browned
Pour the sauce (with tomatoes, onions and garlic) ingredients from the pan onto the plated mussels. Heat the butter on medium high, in a large, deep and wide pan
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