You will need a large frying pan
Prep time: 10 minutes plus 30 minutes for soaking the mushrooms
Cooking time: 15 minutes plus 30 minutes for soaking the mushrooms
Total time: 25 minutes plus 30 minutes soaking time
Boil the kettle and soak the dried porcini mushrooms for a minimum of 30 minutes.
Meanwhile, heat the rapeseed oil in a large frying pan over a medium heat. Add the onions, baby mushrooms and chestnut mushrooms and sautƩ gently for 10-15 minutes, until they soften well.
Turn up the heat and add the garlic and chopped shiitake mushrooms. SautƩ for 3 minutes.
Remove the porcini mushrooms from the mushroom water, squeeze out the liquid with your hands and roughly chop. Add the porcini mushrooms to the pan and stir for 1 minute.
Add the paprika, salt and a black pepper and stir.
Add the mushroom water and bring to the boil. Reduce for 2 minutes.
Finally add the cream and bring to the boil for 2 minutes, stirring well.
Taste and season with salt or pepper as necessary. Stir through the chopped parsley and serve with basmati rice or the mighty cavolo nero salad with garlic and sage (see recipe).
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This is a super simple way to have a lovely, hearty vegetarian meal. You can be doing something else while the mushrooms are soaking, and then it only takes 10 minutes to chop (max!) and 15 minutes to sautĆ© in a pan. Shiitake and chestnut mushrooms are great for boosting the production of white blood cells which helps your immunity, and are both high in vitamins.”
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