1 tbsp olive oil, extra virgin
3/4 red / yellow baby pepper finely diced
1 small onion finely chopped
3/4 tbsp crushed garlic
1 punet button mushrooms
1 1/2 tsp mixed dried herbs
salt and freshly ground black pepper
250 ml fresh cream
250 ml full cream / whole milk
250 ml water
1 chicken stock pot / cube
1/2 cup biltong
Heat oil in a pan and add in onion and chopped pepper. Sauté until onion is translucent and pepper is soft then stir in garlic.
Add in sliced mushrooms (cut in half then sliced)
Sauté until cooked. Season with very little salt (stock will be added later), some freshly ground black pepper and mixed dried herbs.
Mix in cream, milk,water and stock and allow to simmer for about 7 - 10 minutes.
Before serving mix in biltong / bacon bits.
Serve with garlic and chillie roastie or toasted garlic bread