Leek and mushroom ragout
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | grams | Butter or margarine |
| 1 | tablespoon | Olive oil |
| 1 | Clove garlic; crushed | |
| 1 | large | Leek; washed & thinly |
| Sliced | ||
| 2 | Tomatoes; chopped | |
| 250 | grams | Assorted mushrooms; thinly sliced |
| 1 | Chicken stock cube; crumbled | |
| Freshly ground black pepper; to taste | ||
| 1 | tablespoon | Sweet chilli sauce |
Directions
I. Place butter and oil in a microwave-safe casserole. Cover and microwave on HIGH (100 %) POWER for 1 minute. Stir in leek. Cover and cook for further 3 minutes.
2. Blend tomatoes into leek mixture. Cover and cook for 2 minutes.
3. Stir in mushrooms with stock cube and pepper. Cover and cook for 3 to 4 minutes or until vegetables are tender. Stir in chilli sauce.
Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.
Related recipes
- Braised leeks & mushrooms
- Braised leeks and mushrooms
- Italian mushroom ragout
- Leek and mixed mushroom risotto
- Leek and mushroom frittat
- Leek and mushroom rice
- Leek and mushroom risotto
- Leek and wild mushroom soup
- Mushroom and bean ragout
- Mushroom ragout
- Mushroom ragout on toast
- Ragout of wild mushrooms
- Rich mushroom ragout
- Spring vegetable ragout
- Steak and mushroom ragout
- Veal & mushroom ragout
- Veal and mushroom ragout
- Veal with mushroom-sage ragout
- Wild mushroom ragout
- Wild mushroom ragu