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Pan-fried mushrooms, chestnuts and cavolo nero on sourdough
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Rich, hearty and full of flavour, this simple dish is a treat for breakfast and elegant enough for brunch or a light supper too
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
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.
Typical values per serving:
This recipe was first published in November 2017.