My love for using smoked sweet red peppers is taking over my recipes for now , I made these zingy mushrooms for a friend who popped in for brunch about 2 months ago but I have been very lazy and this recipe is finally seeing daylight. I guess the electric atmosphere of the yellow jersey clad stadium full of Brazil fans and the super tight match going on with Camroon is giving me a much needed rush of happy hormones ,add to that the frenzy of the Wimbledon matches , the air in Wimbledon is heavy with anticipation, huge posters , fluorescent tennis ball props in all windows , the traditional colours of the Wimbledon ribbons and balloons galore, the bus service from the station to the venue with hyperexcited people , everything is screaming tennis here!
Lamuyo Peppers are great for roasting as they are bigger and sweeter than their cousins the hot variety. They are juicy and crunchy and go well with garlic,basil,oregano,taste fab with cheese , think stuffed peppers grilled , just perfect for summer !
The recipe was given to me by P aunty , shes a fab cook as I have mentioned in my past posts too and her recipes are innovative, delicious and easy to make, I love pestering her to keep sending me more recipes everytime we talk 😉 .So I decided to amp up this recipe with some madness my style and use up the handsome red pepper staring at me from my fridge 😉
- 1 large pack Chestnut Mushrooms sliced
- 1 large red Lamuyo sweet pepper
- 8 cloves Garlic- bash and chop fine
- 1/2 red onionchopped very fine
- 2 chillies- (more or less acc to your taste) – chop fine
- 3 heaped tbs flavoured soft cheese, I love using the herby Philadelphia
- 2 tbsp Olive Oil
- Sea Salt to taste
- Parsley- a handful -chopped finely
- Roast the pepper on gas flame till the skin chars and begins to peel off, I use tongs to hold it by the stem so it can char even at the top.
- While the pepper cools just enough to allow you to peel and reveal the smoked juicy flesh, you can use the time to wash and slice the chestnut mushrooms
- While taking off the charred skin off the smoked pepper remember to place a dish below as it will release lots of juice which we don’t want to loose as it is one powerhouse of smoky peppery sweet flavour!
- Heat oil in a sauce pan and saute the garlic till it turns brown and the familiar aroma of fabulous garlic begins to waft and assault your nostrils.
- Then add the very finely chopped red onion and cook on a low flame stirring regularly till the onion is thoroughly crispy and reduces in quantity, do not let it burn.
- Then toss in the mushrooms and the chopped smoked pepper and cook for about 2 minutes on a low flame ,stirring and making sure it does not stick to the pan or overcook
- Then add the soft cheese ,sea salt and finely chopped parsley,mix well and cook with lid for about 1 to 1 1/2 minute.
- Serve with garlic bread smothered in butter – eat guilt free;)
What I love about this dish , its creamy , its a bit sweet a bit more zingy and has an underlying deep smoked flavour that is robust without being overpowering ,I’d say its a new comfort food for me , what with all the moorish soft cheese in there!