Herby mushrooms and greens

Author: HFG staff

Photographer: Faith Mason

Mushrooms are a tasty source of protein and B vitamins, and the sun-dried tomatoes are a perfect flavour match

Serves: 2

Time to make: 13 mins

Hands-on time: 5 mins

Ingredients

More weights & measures

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

Instructions

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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

Protein 7.2 g

Total fat 15.5 g

Saturated fat 2.3 g

Carbohydrates 11.3 g

Sugar 6.2 g

Dietary fibre 5.2 g

Sodium 158 mg

Calcium 106 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.