World Cuisine

  • 1 tablespoon olive oil
  • 250 g (8 oz) mixed mushrooms
  • 2 garlic cloves, sliced
  • 75 g (3 oz) cherry tomatoes, halved
  • 1 teaspoon chipotle paste
  • 50 ml (2 fl oz) crème fraîche
  • salt and pepper

Heat the oil in a large frying pan, add the mushrooms and cook for 3 minutes until starting to soften. Stir in the garlic and tomatoes, season and cook for a further 1 minute.

Stir in the chipotle paste and crème fraîche and let it bubble for 1–2 minutes. Serve immediately.

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