Ingredients
- 2 tbsp ghee or extra virgin olive oil
- 400 g mixed mushrooms (chestnut, oyster, shiitake), sliced or torn
- 3 garlic cloves, finely chopped
- 1 tsp fresh thyme leaves
- 150 ml double cream or crème fraîche (or coconut cream for dairy-free)
- 1 tsp Dijon mustard
- 100 g spinach
- 2 tbsp grated Parmesan (optional)
- A squeeze of lemon and chopped parsley, to serve
Method
- Brown the mushrooms: heat the ghee or oil in a large frying pan over a high heat. Add the mushrooms in a single layer (in batches if needed) and fry, without stirring too much, until deep golden.
- Add the garlic: turn the heat down, add the garlic and thyme and cook for 1 minute.
- Make the sauce: stir in the cream and mustard and simmer for 2–3 minutes, until slightly thickened.
- Add the spinach: stir in the spinach until wilted, then add the Parmesan, if using, and season.
- Serve: finish with lemon and parsley. Serve on its own, with a poached egg, on a slice of Golden Linseed Loaf, or with steak or chicken.
Why it's good for you: Mushrooms are low in carbohydrate and rich in B vitamins, selenium and immune-supporting beta-glucans. Shiitake and oyster mushrooms are also traditional medicinal mushrooms in Asia. Spinach adds magnesium, folate and iron. (Read more in The Hidden Kingdom.)
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