Breville Anthony Worrall Thompson VFP014, Руководство пользователя

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1 onion, finely diced
1 tsp grated ginger
1 clove garlic, finely diced
1 chilli, finely chopped
1 tbsp sesame oil
tbsp vegetable oil
5g (1oz) button mushrooms, quartered
150ml (5 fl oz) dry white wine
1 tbsp clear honey
tbsp ketcap manis
Salt and ground black pepper
slices of granary bread
to serve
spring onions, sliced
1 tbsp chopped coriander
1 tbsp chopped mint
tbsp Greek yogurt
serves
1. Use the chopping blade to chop the
onion, garlic and chilli.
. Grate the ginger using the grating
accessory.
. In a frying pan over a moderate heat,
cook the onion, ginger, garlic and chilli
in the two oils until the onion is soft.
. Increase the temperature, add the
mushrooms and cook for 5 minutes.
5. Add the wine, honey and ketcap manis,
and cook for a further 5 minutes.
Season to taste.
6. Place the spring onions, coriander
and mint into the chopping bowl and
process until they are finely chopped.
. Meanwhile, toast the bread.
8. With a slotted spoon, scoop the
mushrooms out of the pan and place
them on the toast.
. Boil the juices remaining in the pan
over a high heat until no more than
four tablespoons remain.
10. Pour these juices over the mushrooms,
then scatter with spring onions,
coriander and mint, and top with a
good dollop of yogurt.
ingredients method
spicy mushrooms on toast