Name: Sauteed mushroom with cavolo nero
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 250g chestnut mushrooms; 2 Tbsp olive oil; 2 garlic loves; ½ tsp chilli flakes; Juice of 1 lemon; 1 cup vegetable stock; 75g cavolo nero, shredded; Salt & pepper

Sauteed mushroom with cavolo nero

27 May 2021

by Dinna

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Background

This sauteed mushroom with cavolo nero can be served with pasta or rice for a vegan meal, or as a side dish with roast meat, grilled fish and so on. It’s quick and easy to make, healthy & zingy - perfect for the Summer!

Ingredients

250g chestnut mushrooms
2 Tbsp olive oil
2 garlic loves
½ tsp chilli flakes
Juice of 1 lemon
1 cup vegetable stock
75g cavolo nero, shredded
Salt & pepper

Instructions

Slice the mushrooms and garlic.
Heat the oil in a large frying pan. Add the garlic and stir-fry for a few seconds.
Add the mushrooms and stir for a minute. Add the chilli flakes, cover the pan with a lid, turn down the heat and cook for 5 minutes.
Add the lemon juice, let it sizzle, then pour over the stock. Put the cover on again and cook until the mushrooms have softened. This should take about 8 minutes.
Add the cavolo nero. Turn up the heat, cover and cook it for 3 minutes, then take off the cover and reduce the sauce.
Let it rest for 5 minutes under cover, then serve with chopped parsley and some extra chilli flakes, if you like.