Smoked Red Peppers and Zingy Mushrooms in a Creamy Sauce
Serve with garlic bread smothered in butter. Serves 2-4 as an appetizer
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250g oyster mushrooms
1 large red sweet pepper
8 cloves Garlic- bash and chop fine
1/2 red onion chopped very fine
2 chillies- (more or less according to your taste) – chop fine
3 heaped tbs flavored soft cheese
2 tbsp Olive Oil
Sea Salt to taste
Parsley- a handful -chopped finely
Roast the pepper on gas flame till the skin chars and begins to peel off, I use tongs to hold it by the stem so it can char even at the top.
While the pepper cools just enough to allow you to peel and reveal the smoked juicy flesh, you can use the time to wash and slice the chestnut mushrooms.
While taking off the charred skin off the smoked pepper remember to place a dish below as it will release lots of juice which we don’t want to loose as it is one powerhouse of smoky peppery sweet flavour!
Heat oil in a sauce pan and saute the garlic till it turns brown and the familiar aroma of fabulous garlic begins to waft.
Then add the very finely chopped red onion and cook on a low flame stirring regularly till the onion is thoroughly crispy and reduces in quantity, do not let it burn.
Then toss in the mushrooms and the chopped smoked pepper and cook for about 2 minutes on a low flame, stirring and making sure it does not stick to the pan or overcook.
Then add the soft cheese, sea salt and finely chopped parsley, mix well and cook with lid for about 1 to 1 1/2 minute.