Ingredients
- 4 tablespoons olive oil
- 400 grams mushrooms ( chestnut mushrooms, halved, fresh, 400 grams = 14 ounces )
- 20 grams garlic cloves (fresh & finely sliced, medium size, 4 fresh garlic cloves)
- 50 grams red chilies (fresh, small, de -seeded and finely sliced, 2 fresh chili)
- 4 tablespoons dry sherry
- 8 gram chicken bouillon cube (1 stock cube)
- 1/2 teaspoon, freshly ground black pepper, to taste
How to Make
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Step 1: Heat the olive oil in a fry pan and add the mushrooms, garlic and chilies ~ fry off over a low heat for around 2-3 minutes minutes.
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Step 2: Add the dry sherry and crumble in the stock cube & season with the black pepper.
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Step 3: Cook over a medium heat for 10 minutes, or until the mushrooms start to release their juices.
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Step 4: Cook for 3minutes more or until the juices have been released by half, then serve as a side or on their own with some fresh crusty bread.
We hope you enjoy this recipe!
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