Carrot & mushroom topping

We ate this lovely topping on pasta but it could also be enjoyed on toast, with rice or simply tipped over a plate of steamed vegetables.

CARROT & MUSHROOM TOPPING

1 tbsp olive oil, plus extra for drizzling

1 medium white onion - peeled, halved and finely sliced

1/2 tsp sweet paprika

1 large carrot - peeled, quartered lengthwise then finely sliced

6 medium-large white button mushrooms - cleaned, halved & sliced

1 tsp dried basil

1. Heat olive oil in a large frying pan

2. Add onion and paprika and stir fry until onion is just starting to colour

3. Add carrot and cook for a couple of minutes

4. Add mushrooms and basil and stir fry until mushrooms are cooked

5. Serve on top of pasta, rice etc and drizzle with a little extra olive oil

Enjoy ❤️ 

Ingredient information (based on advice by SIGHI)

- White button mushrooms are rated 1

- Olive oil is rated 0 but is incompatible for those with salicylate intolerance

- All other ingredients are rated 0 without caveats

0 - Well tolerated, no symptoms expected at usual intake 

1 - Minor symptoms, occasional consumption of small quantities is often tolerated 

2 - Incompatible, significant symptoms at usual intake 

3 - Very poorly tolerated, severe symptoms

Hot tips!

🔥 Substitute the olive oil for any other tolerated oil

🔥 Freeze what you can't eat immediately

🔥 Peel mushrooms easily by rubbing the tops from the base upwards with a paper towel