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Herby Mushrooms and Greens

This comforting dish uses wholesome ingredients bursting with flavour. Mushrooms are a delightful source of protein and B vitamins, and sun-dried tomatoes combine with them really well.

Serves 2
Cooks in
Difficulty Easy
Dr Rupy Aujla Starter

Ingredients

2 tbsp extra-virgin olive oil 3 shallots, finely diced

4 garlic cloves, finely diced 10g sun-dried tomatoes in oil, drained

roughly chopped leaves from 4 thyme sprigs

50g porcini or chestnut mushrooms, thinly sliced

100g frozen peas  100g sugar snap peas, roughly chopped

50ml vegetable or chicken stock 50g spinach, finely chopped

sea salt and freshly ground black pepper

Method

Heat the oil in a frying pan over a medium heat, add the shallots, garlic, sun-dried tomatoes and thyme and seasoning and sauté for 2 minutes. Add the mushrooms and stir gently for 2–3 minutes.

Toss in the frozen peas and sugar snap peas, pour in the stock and cook for 2 minutes. Fold through the spinach, remove from the heat and cover (the heat will gently wilt the leaves), then serve.

Recipe cta

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