Balti Mushrooms in a Garlic Sauce

Balti Mushrooms in a Garlic Sauce

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To serve – 4
Preparation time – 5 minutes
Cooking time – 5 minutes

Great served on a bed of rice or granary toast for a quick lunch.

Nutritional count per serving
Energy 152kcal/613kj; Protein 5.4g; Carbohydrate 3.1g of which sugars 2.8g; Fat 13.3g of which saturates 4.4g; Cholesterol 5mg; Calcium 90mg; Fibre 1.5g; Sodium 28mg


350g/12 oz button mushrooms 45ml/3 tbsp light olive oil 1 bay leaf 3 garlic cloves, roughly chopped 2 green chillies, seeded and chopped 225g/8 oz fromage frais 15 ml/1 tbsp chopped fresh mint 15 ml/1 tbsp chopped fresh coriander 5 ml/1 tsp salt Fresh mint leaves, torn Fresh coriander leaves, chopped


  1. Unless they are very small, cut the mushrooms in half. Set them aside while you cook the garlic and chillies.
  2. Heat the oil in a non-stick wok or Balti pan, then add the bay leaf, garlic and chillies and cook for about 1 minute.
  3. Add the mushrooms. Stir fry for about 2 minutes, or longer if you prefer them well cooked and browned.
  4. Remove from the heat and stir in the fromage frais followed by the mint and coriander and salt.
  5. Stir for 2 minutes over a medium heat then transfer to a warmed serving dish, garnishing with the mint and coriander leaves and serve at once.

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