zoom Pan-fried mushrooms, chestnuts and cavolo nero on sourdough

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Pan-fried mushrooms, chestnuts and cavolo nero on sourdough

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Pan-fried mushrooms, chestnuts and cavolo nero on sourdough

    Rich, hearty and full of flavour, this simple dish is a treat for breakfast and elegant enough for brunch or a light supper too

    • Christmas
    • Preparation time: 5 minutes
    • Cooking time: 10 minutes
    • Total time: 15 minutes 15 minutes

    Ingredients

    1 tbsp extra virgin olive oil
    2 tbsp salted butter, plus extra for spreading
    200g cavolo nero, stalks removed and roughly chopped
    400g Waitrose mixed exotic mushrooms
    1 tbsp thyme leaves
    3 garlic cloves, peeled and crushed
    150g peeled and cooked chestnuts, halved
    ½  lemon, zest
    4 slices sourdough bread 

    Method

    1. Put the oil and butter in a large non-stick pan and place over a high heat. When sizzling, add the cavolo nero, mushrooms and thyme, and fry for 5-6 minutes, stirring, until the leaves have wilted down and the mushrooms are golden.

    2. Add the garlic and chestnuts and fry for 1 minute then remove from the heat, stir in the lemon zest and season. Toast the sourdough slices and spread with butter while still hot. Pile the mushroom mixture on top and serve immediately.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary