OUR RECIPES
One ingredient, a world of possibilities. Let us show you what you can do with a DENNY mushroom. Hint: it’s wildly tasty! Add goodness to every meal with our DENNY recipes.
Healthier Mushroom Nachos
Serves: 4-6Prep time: 15 MinutesCook time: 20 Minutes
INGREDIENTS
1 punnet Denny Brown Mushrooms, sliced
1 large onion, diced
1 small red bell pepper, diced
4 cloves garlic, minced
1 x 400g tin diced tomatoes
1 x 400g tin black beans, drained
125ml vegetable stock
1 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried oregano
Chilli flakes, to taste
250g corn tortilla chips
To serve:
Guacamole
Plain yoghurt
Cheese sauce
Pickled onions
Jalapeños, thinly sliced
Coriander, roughly chopped
Lime wedges
METHOD
Heat a drizzle of olive oil in a large frying pan.
Add the Denny Brown Mushrooms and cook until golden brown and all their water has been cooked off. Remove from the pan and set aside.
Add a fresh drizzle of olive oil if necessary.
Add the onion and cook until tender.
Add the bell pepper and garlic and cook until softened and fragrant.
Add the spices and season well.
Pour in the tinned tomatoes, black beans and stock.
Bring to a simmer and cook until thickened.
Return the mushrooms to the pan and mix to combine.
Plate tortilla chips onto a large platter or serving tray.
Scatter dollops of the bean and mushroom mix all over and under the tortilla chips.
The trick is to create layers with all the toppings and fixings so each bite has a little bit of everything.
Continue layering with dollops of guacamole, yoghurt and a little cheese sauce.
Finish with pickled onions, jalapeño slices and fresh coriander.
Serve with lime wedges for squeezing over and enjoy!
