Chargrilled peppers, leeks and garlic mushrooms

The lovely recipe came about as a way to use up some leftovers.

The effect of dry-frying the peppers in the frying pan is exactly the same as barbecuing and gives a nice smoky flavour to the dish.

The leeks are seasonal, here in Norfolk and keep their colour when cooked to the effect is a delicious and colourful recipe that is simple to make and inexpensive.

Chargrilled peppers, leeks and garlic mushrooms

Servings:	Serves 2
Calories per serving:	77
Ready in:	15 minutes
Prep. time:	5 minutes
Cook time:	10 minutes
Difficulty:
Recipe author:	Chef
First published:	19th January 2022

Best recipe review Nice side-dish 5/5 Looks colourful too NonLoggedInUser

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 bell pepper of any colour, deseeded and chopped
• 1 large leek, washed well and finely chopped
• 2 tablespoon olive oil
• 10 button mushrooms, sliced
• 4 cloves of garlic, peeled and crushed (or to taste)
• Good pinch of salt, black pepper
• Pinch of mixed herbs or fresh herbs if in season

Peppers browned, leeks added

Method

1. Deseed the pepper, cut into strips and cut the strips into four pieces
2. Heat a good quality non-stick frying pan such as a Le Creuset on maximum
3. Do not add any oil at this stage
4. Add the pepper strips to the pan and dry-fry, stirring often, until the skin is blistered and blackened in places. This should take about 5 minutes and will also soften the pepper nicely.
5. Slice the leek lengthwise and wash any soil from between the leaves. Shake dry and slice finely
6. Add the leeks to the pan and dry fry for a few minutes
7. Add the olive oil and stir in the mushrooms and cook for about 5 minutes
8. Mix in the crushed garlic, herbs and seasoning and stir really well until combined nicely.
9. Serve immediately.

Variations

If you are using an oven-proof frying pan you can cover the pan once the dish is cooked and reheat in the oven if you're serving this with an oven cooked dish.

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