Herby Mushrooms and Greens

by Dr Rupy Aujla

This comforting dish uses wholesome ingredients bursting with flavour. I sometimes have a big bowl of this with roasted artichokes or serve it up with leftover roast chicken. 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

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Ingredients

2 tbsp extra-virgin olive oil

3 shallots, finely diced

4 garlic cloves, finely diced

10g sun-dried tomatoes in oil, drained and 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

1. 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.

2. 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.