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.
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
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.
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