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Pan-fried mushrooms, chestnuts and cavolo nero on sourdough
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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
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.
This recipe first appeared in Waitrose Food, December 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per serving 1772kJ
This recipe was first published in December 2017.
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