Mushrooms with Cinnamon & Garlic

March 19, 2019

Mushrooms are a powerhouse of nutrients. So if you can get your children enjoying them you’re onto a great thing. This recipe is going to help. The trick is to cook mushrooms in a way they almost caramelise and don’t stew in their juices – cooking them on their own with nothing else in the pan is the way to do this. Enjoy these mushrooms with the complimentary flavours of garlic, lemon & cinnamon. This recipe is adapted from the brilliant chef, Yotam Ottolenghi.

Mushrooms with Cinnamon & Garlic

Preparation: 5 minutes

Cooking: 15 minutes

Quantity: 6 people

Ingredients:

approximately 1.5 kg swiss brown mushrooms or a combination of shiitake and oyster mushrooms, sliced
3 Tbsp olive oil
2 Tbsp thyme chopped finely
8 garlic cloves, chopped finely or crushed
3/4 cup flat leaf parsley, chopped
6 cinnamon sticks
1 tsp himalayan or celtic sea salt
freshly ground black pepper to taste
1/4 cup lemon juice

Directions:

Put a large frying pan on a medium heat and gently heat the olive oil for a minute or so.
Add the cinnamon sticks, thyme and sliced mushrooms and leave to cook for about 5 mins without disturbing them.
Give the pan a good shake and add the garlic, salt and pepper and combine all ingredients, leaving to cook for 2 – 3 minutes.
At the end of cooking add in the lemon juice and parsley, gently combine.
Serve still warm on it’s own or with slices of good quality haloumi or an egg or two.

Other serving suggestions;

Stir through freshly prepared french or brown lentils for a heartier meal.

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