Instagrams of Yumness - Sauteed Mushrooms with Silverbeet (Chard)

Last night, after a gym work out, followed by Pilates, I didn’t get home until around 9pm. And starving. And desperate for protein! Luckily, on the weekend I headed to some new markets and bought a swag of mushrooms. I have never been terribly adventurous buying mushrooms. I usually stick to the cheaper button, field and Portobello styles. But in the spirit of trying new things, I picked up a punnet of shitake and a packet of enoki to go with the standard field mushrooms. I thought I would quickly fry them, minimal intervention to get a sense of their individual textures and flavours. I added some silverbeet to up the vege quota, a poached egg for more protein, some toasted nuts and seeds for crunch. Served with a slice of “Life Changing Bread” from My New Roots (a dark rye would do just as well) and a good dash of Sriracha. My husband’s newest sauce addiction. We’ve gone through a bottle in a fortnight!

Verdict – delicious and cooked in about 15 minutes. But this would most definitely a Vegetarian Meal Improved By Bacon. Crisp up a few rashes to add to the top and this would be perfect!

 

Sautéed Mushrooms with Silverbeet

Serves 2

Small punnet shitake (around 5 mushrooms), sliced

Small packet enoki (a decent sized handful)

2 medium sized field mushrooms

1 shallot

1 clove garlic

Pepper

½ tsp dried thyme

1 tsp honey

Splash balsamic vinegar

Splash Worcestershire sauce

3 leaves silverbeet (chard),

¼ cup fresh basil leaves

Olive oil for frying – about 3 tbsps.

2 eggs

¼ cup walnuts

1 tbsp quinoa

2 tbsp pepitas

¼ tsp smoky paprika

Heat a pan/wok and gently toast the nuts, quinoa and seeds until golden and crunchy, stir through the paprika. Remove to a bowl and set aside to cool.

Add a little olive oil to the pan, heat to medium. Dice the shallots and fry until translucent, mince the garlic and add to pan. Add salt and pepper to taste, thyme and the teaspoon of honey. Mix to evenly distribute through the onion mixture

Finely slice the shitake and field mushrooms and lightly separate the enoki. These will further break apart when cooking, so don’t worry too much. Fry, stirring frequently, to coat them in the onion mixture. When softened slightly (around 5 minutes), boil water in a shallow pan to poach the eggs.

Add the splashes of Worcestershire sauce and balsamic vinegar, this should sizzle and cook out pretty quickly, so make sure you stir it through all of the mushrooms. Add the silverbeet and fresh basil leaves, cook until wilted, but still bright green.

Serve immediately with poached egg on top, sprinkled with the seeds and a slice of bread and sriracha on the side.

And as I said, next time I make this, I’ll be adding a rasher of crispy bacon on top.