Chargrilled peppers, leeks and garlic mushrooms
| Chargrilled peppers, leeks and garlic mushrooms | |
|---|---|
Best recipe reviewNice side-dish 5/5 Looks colourful too NonLoggedInUser |
| Servings: | Serves 2 |
| Calories per serving: | 77 |
| Ready in: | 15 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 10 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 19th January 2022 |
The lovely recipe came about as a way to use up some leftovers.
The effect of dry-frying the peppers in the frying pan is exactly the same as barbecuing and gives a nice smoky flavour to the dish.
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.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
Method
- 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.
Variations
If you are using an oven-proof frying pan you can cover the pan once the dish is cooked and reheat in the oven if you're serving this with an oven cooked dish.
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