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Cover - Mushroom Grain Bowl

Mushroom Grain Bowl

20 mins
484 cals per serving
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Donal's Notes

This is a fabulously filling veggie supper to satisfy even the most diehard of meat-eaters.                                                                                                                                                  

Ingredients

unsalted butter
unsalted butter
olive oil
olive oil
oyster mushrooms
oyster mushrooms
garlic
garlic
smoked paprika
smoked paprika
curly kale
curly kale
cooked mixed grains
cooked mixed grains
extra virgin olive oil
extra virgin olive oil
fresh dill
fresh dill
fresh parsley
fresh parsley
lemon juice
lemon juice
low-fat soured cream
low-fat soured cream

Equipment

Large frying pan
Large frying pan

Method

1
Heat the butter and half the olive oil in a large frying pan over a medium–high heat. Add the mushrooms and cook on one side, pressing down, until really crispy. Turn over, add the garlic and cook the other side, again until golden. You may need to do this in batches if you don’t have a big enough pan. Add the paprika, season well with salt and pepper and set aside in a bowl.
2
Heat the remaining oil in the pan, add the kale and fry for 3–4 minutes until softened. Season with lots of black pepper and toss with the mushrooms.
3
Heat the grains according to the packet instructions and mix with the extra-virgin olive oil, herbs and lemon juice to taste. Divide the grains between four bowls and add the mushrooms and kale. Top each bowl with a dollop of soured cream and a sprinkle of smoked paprika and serve.

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Some of our members testimonials

Good recipe but missing a little crunch I may add some nuts or seeds next time, may not have crisped the mushrooms enough

Rita Cotter, 15/01/21

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