Sauteed mushroom with cavolo nero
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
Method
- 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.