Mushroom tumble

Recipe from: 3/1/2001 12:00:00 AM
Ingredients 11
Servings 4
Time

Ingredients

  • 10
    ml
    olive oil
  • 5
    ml
    brown mustard seeds
  • 2
    fat cloves garlic
  • 1
    dried red chilli, chopped
  • 125
    g
    each whole fresh button mushrooms and fresh brown mushrooms, thickly sliced
  • 125
    g
    baby mushrooms
  • 125
    g
    fresh oyster mushrooms
  • 10
    ml
    sweet sherry
  • ml
    vegetable stock
  • salt and lots of milled pepper
  • 1
    large handful Italian parsley, chopped
 

Method

 
Heat olive oil in a large pan. Add mustard seeds and garlic. Sauté until the mustard seeds begin to pop like popcorn. Immediately add the chilli and the button, brown and baby mushrooms. Cook over medium heat, stirring regularly, until they begin to brown. Add oyster mushrooms and toss to combine. Add sherry, stock and seasoning and cook for 5 minutes. Add the herbs. Serve mushrooms and pan juices on olive oil and mustard mash (see recipe). Per portion: 481 kJ; 8,3 g carbohydrate; 3,3 g protein; 7,7 g fat
 

 

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