Spicy mushrooms
Votes: 2
Time: 25 min.
Complexity: easily
Complexity: easily
Spicy mushrooms - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 pcs. plum-shaped tomatoes, cut in half
- 2 jalapeño peppers, halved and seeds removed
- 4 unpeeled garlic cloves
- 1/2 cup chopped onion
- 250 g of any fresh mushrooms, sliced
- Olive oil
- 1/2 cup chicken broth
- Chopped fresh parsley
- Juice of 1 lime
- Salt
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Cooking the dish according to the recipe:
- Fry the tomatoes, peppers, and unpeeled garlic in a hot skillet, stirring occasionally, for 6 minutes. Peel the garlic and stir it into the vegetables. Transfer the tomato mixture to a bowl.
- Heat olive oil in a frying pan, add onion and mushrooms, and season with salt. Cover and cook for 8 minutes. Add the tomato mixture, chicken broth, and a little parsley, and simmer for 5 minutes. Finally, stir in the lime juice.
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