Creamy Mushroom and Pepper Medley


Creamy Mushroom and Pepper Medley

A satisfying mix of mushrooms and colourful peppers that can be served as a vegetarian main course with rice, polenta or rice noodles

  • Serves4
  • Preparation Time15 mins
  • Cooking Time30 mins

Nutrition per serving

  • Energy233 Kcals
  • Protein4.7g
  • Carbohydrates9.1g
  • Sugars7.4g
  • Fat20.3g
  • Saturated Fat9.1g
  • Salt1.3g

Ingredients

  • 4tbsp olive oil
  • 1 red onion, peeled and chopped
  • 1 green pepper, peeled and chopped
  • 1 red pepper, peeled and chopped
  • 1 courgette, trimmed and chopped
  • 2tsp smoked paprika
  • 2tbsp Kikkoman Tamari Gluten-free soy sauce
  • 500g mixed mushrooms, eg button, shitake mushrooms, chestnut, sliced
  • 200ml coconut milk
  • Freshly ground black pepper
  • Snipped chives, to garnish

Method

Heat half the oil in a wok or large frying pan, add the onion and fry over a low heat for 10 minutes until softened. Add the green pepper, red pepper and courgette, sprinkle over the paprika and fry for a further 5 minutes.

Add all the mushrooms and stir in the Kikkoman Tamari Gluten-free soy sauce. Cover the pan and simmer for 10 minutes.

Stir in the coconut milk, season with freshly ground black pepper and cook for a further 5 minutes or until piping hot. Serve at once with the snipped chives sprinkled over.


Tip
Use any selection of mushrooms available, slicing or quartering larger ones but leaving small ones whole.