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Ingredients2 leeks45ml oil 150g brown mushrooms (sliced) Sprig of rosemary 30ml sweet sherry 15ml soy sauce Ground black pepper 2 avocados (halved) Parsley to garnish |
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Method1. Finely shred the white parts of the leeks - you should have about 75g - and add to the hot oil together with the mushrooms and rosemary.2. Stir fry over fairly high heat for 1-2 minutes until just beginning to soften and brown. 3. Spoon into a bowl, including rosemary, and add sherry, soy sauce and a few grinds of pepper. Cover and cool. 4. Just before serving, remove the rosemary and drain off most of the marinade. 5. Enlarge cavities of halved avacados a little and spoon in the filling. 6. Top with a sprig of parsley and serve with salt & black pepper. | |||||||||||||||||||||
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