Orange Mushroom Mingle
500g large cap mushrooms or champignons
2-3 spring onions cut roughly
2 oranges (unwaxed)
4 tablespoons cognac
salt & pepper
chili pepper spice
Dice mushrooms and spring onions. Fry mushrooms in a shallow pan until the water has disappeared. When slightly brown add the onions and fry until tender. Add salt and pepper.
Meanwhile cut one orange with peel into small pieces and soak in the cognac and add juice of the other orange (orange juice would also suffice).
Add a splash of soy sauce, some chili spice and after stirring well, pour over the mushrooms-onion mixture.
Serve when the taste buds say it’s ready.