المكونات

  • Mixed mushrooms 500g
  • Garlic cloves 2
  • SpinneysFOOD Mediterranean Extra Virgin Olive Oil 1 tbsp
  • SpinneysFOOD Fine Cumin 1 tbsp
  • SpinneysFOOD Fine Coriander 1 tbsp
  • Smoked paprika 2 tbsp
  • SpinneysFOOD Chilli Powder 1 tsp
  • SpinneysFOOD Chopped Italian Tomatoes 1 x 400g tin
  • Kidney beans 1 x 400g tin
  • SpinneysFOOD Fine Sea Salt To taste
  • SpinneysFOOD Black Pepper freshly ground To taste
  • Lime 1
  • Sour cream 125ml

Nutrition (Per serving)

  • سعرات حرارية 270
  • دهون 10.5g
  • المشبعة 3.9g
  • بروتين 13g
  • الكربوهيدرات 33.6g
  • السكريات 7.5g

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

الفطر بالفلفل الحار مع الكريمة الحامضة باللايم

Mexican 20 Mins Prep · 30 Mins Cook


  1. To make the mushroom chilli, slice the mushrooms and peel and slice the garlic.
  2. Heat the olive oil in a large pan placed over a high heat. When the oil starts smoking, add the mushrooms and sauté until golden and caramelised – approx.10 minutes.
  3. Add the garlic and sauté for 1 minute before adding the cumin, coriander, paprika and chilli.
  4. Add the tinned tomatoes, fill the empty tin with water then tip that into the chilli along with the kidney beans (or black beans).
  5. Season with the salt and pepper and simmer for 20 minutes.
  6. To make the lime sour cream, zest and juice the lime then combine both with the sour cream in a bowl.
  7. Serve the chilli drizzled with the sour cream.