Cheesy garlic bread wedges
A wonderfully gooey version of garlic bread with jarlsberg
Mushrooms paprikash
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- ½ tsp caraway seed
- 1 tbsp olive oil
- 1 onionhalved and sliced
- 300g cup mushroomquartered
- 1 large green pepperdeseeded and cut into chunks
- 2 tsp sweet smoked paprika
- 400g can chopped tomato
- 1 vegetable stockcube (or gluten-free alternative)
- 4 tbsp soured cream
- chopped parsley(optional)
- pastamicrowave jacket potato or crusty garlic bread, to serve
Nutrition: per serving
- kcal220low
- fat14g
- saturates5g
- carbs17g
- sugars13g
- fibre7g
- protein8g
- salt1.8g
Method
step 1
Heat a large sauté pan or wok, add the caraway seeds and lightly toast over the heat for a few seconds. Add the oil, then tip in the onion, mushrooms and pepper, and season well (salt will help draw the moisture from the mushrooms). Cook, stirring frequently, for about 6-8 mins until the vegetables are softened and the onion is starting to turn golden.
step 2
Stir the paprika into the vegetables, tip in the tomatoes, stock and half a can of water, and leave to cook for 5 mins. Top portions with the soured cream and parsley, if using, and serve with pasta, jacket potatoes, or garlic bread.
