Ingredients
- Nando’s Mild Peri-Peri Sauce 3 tbsp
- Tomato paste 1 tsp
- Water 2 tbsp
- Smoked paprika 1 tsp
- Lemon ½
- Garlic 1 clove
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2.5 tbsp
- Soft brown sugar 1 tsp
- SpinneysFOOD Fine Sea Salt 1 tsp
- King oyster mushrooms 4
- SpinneysFOOD Cherry Tomatoes 150g
- Brown sugar 2 tsp
- SpinneysFOOD Sea Salt Flakes ½ tsp
- Portuguese rolls 4
- Red onion 1 small
- Watercress 50g
- Nando’s Perinaise 50g
Nutrition (Per serving)
- Calories 373
- Fat 13.4g
- Saturates 2g
- Protein 9.8g
- Carbs 52.8g
- Sugars 9.6g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Peri peri prego oyster mushroom rolls
European 20 Mins Prep · 25 Mins Cook
- Combine the Peri Peri sauce, tomato paste, water, paprika, juice of half a lemon, garlic, 2 tablespoons of olive oil, soft brown sugar, and sea salt in a blender. Blitz until smooth.
- Slice the mushrooms lengthways to form 2-3cm-thick ‘steaks’. Place the mushroom steaks in a single layer in a rectangular dish and cover with the marinade. Refrigerate covered for at least 30 minutes or up to 24 hours.
- Heat 2 teaspoons of olive oil in a medium cast-iron pan over a medium-high heat.
- Add the whole cherry tomatoes along with the sugar and sea salt flakes. Cook for 10 minutes or until caramelised and jammy. Remove the tomatoes from the pan and set aside.
- Remove the mushroom ‘steaks’ from the marinade and fry them in the same pan until caramelised and tender, approx. 10 minutes.
- Halve and toast the Portuguese rolls. Finely slice the onion and rinse the watercress.
- To assemble, spread a little perinaise over the toasted buns, top with the watercress, mushroom ‘steaks’, blistered cherry tomatoes and red onion.
- Serve immediately.