Ingredients:
1/2 cup
thinly sliced onions
1/4 cup
water, more if needed
2 cups
thinly chopped portobello or other mushrooms
1/2 cup
thinly sliced red bell peppers
1 tsp
lemon juice
1/4 cup
fresh parsley, roughly-chopped
2 tbsp
finely chopped spring onions
1/2 tsp
chili flakes
Directions:
1. Steam whole potatoes for 45 minutes or until tender
when pierced with a fork. Remove from heat and cool.
1. Place a non-stick ceramic skillet on medium-high heat
and add the onions. Cook until soft and browned, for about 8-10 minutes, adding
a tablespoon of water as you go to prevent sticking.
1. When the onions are ready, add the mushrooms and bell
peppers, and continue cooking for another 3-5 minutes until the mushrooms and
bell peppers are soft. Remove from heat stir in the lemon juice.
1. Serve immediately with potatoes, garnished with fresh
parsley, spring onions, and chili flakes.