

Herby mushrooms and greens
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 shallots, finely diced
- 4 cloves garlic, finely diced
- 10g sun-dried tomatoes in oil, drained and roughly chopped
- Leaves from 4 fresh thyme sprigs
- 50g porcini or chestnut mushrooms, thinly sliced
- 3/4 cup frozen peas
- 3/4 cup sugar snap peas, chopped
- 1/4 cup very low salt, gluten-free vegetable stock
- 50g spinach, finely chopped
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Instructions
1 Heat the oil in a frying pan over a medium heat, add the shallots, garlic, sun-dried tomatoes, thyme and ground black pepper and sauté for 2 min. Add the mushrooms and stir gently for a further 2–3 min.
2 Toss in the frozen peas and sugar snap peas, then add the stock and cook for 2 min. Fold through the spinach, remove from the heat and cover to wilt, then serve.
Nutrition Info (per serve)
-
Calories 224 cal
-
Kilojoules 937 kJ
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Protein 7.2 g
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Total fat 15.5 g
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Saturated fat 2.3 g
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Carbohydrates 11.3 g
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Sugar 6.2 g
-
Dietary fibre 5.2 g
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Sodium 158 mg
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Calcium 106 mg
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Iron 2.5 mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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