zoom
  • Print A4 A5
    • Close

    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
    • Home
    • Recipes
    • p
    • Pan-fried mushrooms, chestnuts and cavolo nero on sourdough

    Pan-fried mushrooms, chestnuts and cavolo nero on sourdough

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

    Serves: 4

    Ingredients

    1 tbsp extra virgin olive oil
    2 tbsp salted butter, plus extra for spreading
    200g cavolo nero, stalks cut out and discarded, roughly chopped
    400g Waitrose mixed exotic mushrooms
    1 tbsp thyme leaves
    3 garlic cloves, crushed
    150g whole cooked and peeled 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 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

    This recipe first appeared in Waitrose Food, December 2017 issue. Download the Waitrose Food app for the full issue

    Comments

    Average user rating

    0 stars

    Glossary