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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!
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Slice the mushrooms and garlic.
  2. Heat the oil in a large frying pan. Add the garlic and stir-fry for a few seconds.
  3. 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.
  4. 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.
  5. Add the cavolo nero. Turn up the heat, cover and cook it for 3 minutes, then take off the cover and reduce the sauce.
  6. Let it rest for 5 minutes under cover, then serve with chopped parsley and some extra chilli flakes, if you like.