Bal­samic mush­rooms with lime

Broome Advertiser - - Lifestyle -

Prepa­ra­tion: 10 min­utes Cook­ing: 12 min­utes Serves: 4 In­gre­di­ents

1 cup wal­nut halves, chopped

1⁄3 cup olive oil 2 gar­lic cloves, crushed 1 small, red chilli, de-seeded and finely chopped 500g but­ton mush­rooms, trimmed 2 tsp brown su­gar 1 tbsp bal­samic vine­gar 2 tbsp lime juice Steamed jas­mine rice, to serve


Heat a wok over high heat. Add the wal­nuts and cook, stir­ring con­stantly, for 2-3 min­utes or un­til hot. Re­move and set aside. Add oil, gar­lic and chilli to the wok and stir-fry for 30 sec­onds. Add the mush­rooms and stir-fry for 2-3 min­utes or un­til the mush­rooms are just ten­der. Com­bine the bal­samic vine­gar and brown su­gar, add to the mush­rooms and stir-fry for 30 sec­onds or un­til well coated. Re­move from the heat, stir in the wal­nuts and lime juice. Serve with steamed jas­mine rice.

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