mushroom moneybags
Serve as a main or a starter for a great Christmas dinner

Ready in 90 minutes Serves 12

Ingredients

Ingredients

  • 1 small onion finely chopped
  • 2 cloves of garlic crushed
  • 100g chestnut mushrooms, sliced
  • 125g pearled spelt
  • 1 litre of vegetable stock
  • 175ml of local cider
  • 2 handfuls of spinach
  • salt and black pepper to taste
  • 6 tbsp extra virgin rapeseed oil

Method

Method

  1. Make the vegetable stock and place on a low heat.
  2. Heat 2 tbsp of the oil in a large pan. Sauté the onion, garlic and mushrooms and cook until the mushrooms are browned.
  3. Add the spelt and stir until coated in oil, then add the cider, and cook for 5 minutes. Add a ladleful of stock and stir. Add the spinach.
  4. Cook on a medium heat, stirring frequently, adding more stock as required.
  5. When the spelt is cooked, remove the pan from the heat, and season with salt and pepper.
  6. Allow to cool for about 30 minutes.

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Cookery courses in Malvern, with bed and breakfast available.
All food suitable for vegans.
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