A terrifically easy dish to make which delivers a great umami flavour. Serve with noodles or brown rice.
Ingredients (serves 2)
200g assorted mushrooms sliced or left whole (depending on size)
1 -2 tbsp vegetable oil
3 heaped tbsp finely chopped sweet red pepper
2 very large handfuls of fresh spinach
1/2 tin chickpeas
1/2 tsp brown miso
3 tbsp light soy
3 tbsp oyster sauce
Method
Ingredients (serves 2)
200g assorted mushrooms sliced or left whole (depending on size)
1 -2 tbsp vegetable oil
3 heaped tbsp finely chopped sweet red pepper
2 very large handfuls of fresh spinach
1/2 tin chickpeas
1/2 tsp brown miso
3 tbsp light soy
3 tbsp oyster sauce
Method
- Cook the mushrooms and the red peppers gently in the oil until tender (10 minutes). I generally put a lid over the pan to speed the process and retain moisture.
- Add the miso, soy sauce and oyster sauce to the pan and stir through. Add a little water if necessary.
- Add the chickpeas and the spinach and simmer until the spinach is wilted.
