Chargrilled peppers, leeks and garlic mushrooms
The lovely recipe came about as a way to use up some leftovers.
The leeks are seasonal, here in Norfolk and keep their colour when cooked to the effect is a delicious and colourful recipe that is simple to make and inexpensive.
- 1 bell pepper of any colour, deseeded and chopped
- 1 large leek, washed well and finely chopped
- 2 tablespoon olive oil
- 10 button mushrooms, sliced
- 4 cloves of garlic, peeled and crushed (or to taste)
- Good pinch of salt, black pepper
- Pinch of mixed herbs or fresh herbs if in season
- Deseed the pepper, cut into strips and cut the strips into four pieces
- Heat a good quality non-stick frying pan such as a Le Creuset on maximum
- Do not add any oil at this stage
- Add the pepper strips to the pan and dry-fry, stirring often, until the skin is blistered and blackened in places. This should take about 5 minutes and will also soften the pepper nicely.
- Slice the leek lengthwise and wash any soil from between the leaves. Shake dry and slice finely
- Add the leeks to the pan and dry fry for a few minutes
- Add the olive oil and stir in the mushrooms and cook for about 5 minutes
- Mix in the crushed garlic, herbs and seasoning and stir really well until combined nicely.
- Serve immediately.
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