Black Pepper Mushrooms
Lunch
- Prep time:
15'
- Cook time:
20'
- Difficulty:
Medium
Tangy and sweet – served on top of a corn tortilla.
Ingredients
Serves 4
- 1 tbsp olive oil
- 200g of button mushrooms, halved
- 150g chestnut mushrooms, sliced
- 2 tsp Pure Via® Stevia
- 1 green chilli, de-seeded and finely chopped
- 1tsp coriander seeds, crushed
- 2-3 tsp black peppercorns, crushed
- Juice of ½ lemon
- Sea salt
- 4 tbsp low fat crème fraiche
- Corn tortillas to serve, warmed
Method
- 1
Heat the oil in a large frying pan and add the mushrooms and cook on a gentle heat for about 5 minutes until they start to soften.
- 2
Add the Pure Via® Stevia and toss to coat and cook for a further few minutes, then stir in the garlic, chilli, coriander seeds and pepper and cook on a low heat for 3-4 minutes. Add the lemon juice, raise the heat and stir then season with a little sea salt.
- 3
Now spoon in the crème fraiche and stir so it all combines, then simmer gently for about 5 minutes until it thickens. Taste and add some more pepper if you like it a little fiery. Spoon mushroom mixture onto a warm corn tortilla then sprinkle with chopped parsley or coriander if you wish. Serve while piping hot.