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Quick and easy mushroom stir fry

publication date: May 3, 2011
author/source: Fiona Beckett
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This was one of those recipes that got thrown together from what I had available in the kitchen. I was experimenting with a new veg box and there were mushrooms, sprouting seeds and a small bag of fresh spinach leaves that needed using quickly. I can't say it was the most aesthetically pleasing recipe I've ever made - mushrooms always seem to end up a dirty brown - but it was very, very tasty, cheap and healthy! (Obviously it's going to taste better if you can use organic veg.)

Serves 2
Vegetarian, vegan
Time: 12-15 minutes
Cost: about £1.50 a head

3 tbsp light olive oil or other cooking oil
1 small onion, peeled or sliced or a trimmed and sliced leek
1 large clove of garlic, peeled and crushed
250g-300g mushrooms, wiped and sliced
about half a pack of sprouted seeds* (I guess around a mugful)
A good handful of spinach leaves, any tough stalks removed
1 - 1 1/2 tbsp light soy sauce
Freshly ground black pepper

Heat the oil in a deep frying pan or wok, add the sliced onion and cook over a moderate heat for about 4 or 5 minutes until beginning to soften. Add the crushed garlic, stir and cook for a minute then add the mushrooms and sprouted seeds. Stir fry for another 4-5 minutes until the mushrooms are cooked and any excess liquid has been absorbed. Add about a tablespoon of soy sauce. Roughly slice the spinach, add to the pan and cook till it wilts (about a minute). Check for seasoning adding extra soy sauce if needed and a few grinds of pepper. (It shouldn't need salt) and serve.

* My sprouted seeds included chickpeas and aduki beans which made them quite a substantial addition so I don't think you necessarily need any extra carbs in the form of potatoes or rice (tho it would go well with a baked potato). If you haven't got any sprouted seeds you could add a small drained, rinsed tin of black-eye beans.


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