Mushroom Medley

Nigel Slater’s Mushroom Medley

Ingredients

100g/3½oz butter4 tbsp olive oil

2 Portobello mushrooms, chopped

2 field mushrooms, chopped

150g/5½oz of chestnut mushrooms, chopped

3 garlic cloves, crushed with back of knife, put in whole

5 sprigs of lemon thyme, leaves picked

2 sage leaves

150g/5½oz of shiitake mushrooms, no need to chop

15 chives, finely chopped

handful of parsley, finely chopped

500ml/18fl oz chicken stock or vegetable stock

2 handfuls of cracked wheat

small bunch of watercress

Method

1. Heat the butter and oil in a pan then add the Portobello, field and chestnut mushrooms. 

2. Add the thyme and garlic, then the sage and whole shiitake mushrooms.

3. Finely chop the chives and parsley and add to the pan.

4. Pour in the stock and then add the cracked wheat to the pan and cover.

5. Wash the watercress and add when the stock has been absorbed.

Rating ****

Source