Ingredients:
400g / 14.1 oz White or Button mushrooms1 onion 2- 3 cloves of garlic 1 red bell pepper Sea saltGround black pepperOlive oil Cooking cream (optional)
Method:
Wash the mushrooms and cut them into thin slices. Heat some olive oil in a frying pan and add the onions first. Saute them for a little while then add the sliced mushrooms. Once the mushrooms start softening, add the finely minced garlic and the diced bell pepper and stir together. Season with salt and pepper. Cook for about 15 to 20 minutes and just before they are done, you can add some cooking cream to make them creamier. You can also serve the sauteed mushrooms with some cooked rice if you like. Bon appetite!
Ingredients:
500g / 16 oz Brussels sprouts 1 dl / 0.29 oz olive oil 1 tsp salt Some ground black pepper ½ tsp garlic powder 1 tbsp balsamic vinegar Baking sheet (of choice)
Method:
Trim the ends of the Brussels sprouts and cut them into halves lengthwise. Pour the olive oil onto them, add the salt and garlic powder and toss them all together (add some vinegar if you like). Use a baking sheet and put it in a large baking tin. Place the Brussels sprouts on it face down (the flat side facing the tin) , put them in the oven and roast for about 30-minutes until caramelized on the bottom and crispy on top. Serve with sour cream.
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