Juicy mushrooms with chard
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
500 g open cup mushrooms - sliced thickly500 g fresh chard or spinach (you can use frozen instead) - washed and chopped2 or 3 cloves garlic - crushedA good sized handful of parsley - choppedOptional - glug of Port or red wine
Makes 2 generous main course servings.
1. Heat the oil in a large, heavy-based pan on a medium-high heat.
2. Once the oil is fairly hot, add the garlic followed by the sliced mushrooms. Stir until the mushrooms start to bleed their juices out. You may want to add some tamari soy sauce if the mushrooms need a bit of encouragement!
3. Put a lid on the pad and let the mushrooms sizzle in their juices for 5 minutes or so.
4. Once they are looking soft and there's a lot of black juice in the pan, add a glug of Port (if using) and stir in the chopped chard/spinach (it looks like a lot of greenery, but it will soon wilt down) and the parsley.
5. Wilt the chard for 4-5 minutes
6. Season with black pepper and salt to taste (remember the tamari sauce is quite salty, so taste first before adding more salt)
7. Pile the mixture on top of servings of quinoa or brown rice (cook this in veggie stock to add a nice flavour) or possibly polenta.
Voila. Enjoy. :)
Number of Servings: 2
Recipe submitted by SparkPeople user LALILOO.
1. Heat the oil in a large, heavy-based pan on a medium-high heat.
2. Once the oil is fairly hot, add the garlic followed by the sliced mushrooms. Stir until the mushrooms start to bleed their juices out. You may want to add some tamari soy sauce if the mushrooms need a bit of encouragement!
3. Put a lid on the pad and let the mushrooms sizzle in their juices for 5 minutes or so.
4. Once they are looking soft and there's a lot of black juice in the pan, add a glug of Port (if using) and stir in the chopped chard/spinach (it looks like a lot of greenery, but it will soon wilt down) and the parsley.
5. Wilt the chard for 4-5 minutes
6. Season with black pepper and salt to taste (remember the tamari sauce is quite salty, so taste first before adding more salt)
7. Pile the mixture on top of servings of quinoa or brown rice (cook this in veggie stock to add a nice flavour) or possibly polenta.
Voila. Enjoy. :)
Number of Servings: 2
Recipe submitted by SparkPeople user LALILOO.
Nutritional Info Amount Per Serving
- Calories: 191.3
- Total Fat: 7.5 g
- Cholesterol: 0.0 mg
- Sodium: 1,470.6 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 9.3 g
- Protein: 13.1 g
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