Being a mushroom based dish, with plenty of veggies, it is diabetic friendly and has an irresistible taste. This dish can be served as a replacement for potato based meals. It is beautiful with any type of patties and salads. Easy and quick to make it is sure to please. Don’t be surprised people are asking you for the recipe.
Ingredients:
- 500g fresh open cup or closed cup mushrooms
- 4 Tbs Virgin olive oil
- 1 Bay leaf
- 4 Garlic clove
- 2 Tomatoes
- Himalayan salt & cracked pepper to taste
- Pinch of ground nutmeg
- 3 Tbs Virgin olive oil
- 2 Tbs chopped fresh parsley.
- 6 Spring onions, chopped.
Method:
- Quarter mushrooms if large, using both caps and stems. Heat olive oil in a wide-based saucepan with peeled garlic, and bay leaves.
- When oil is hot remove the seasonings and add mushrooms. Cook on high heat for 5 minutes stirring constantly. Add tomatoes which have been skinned seeded and chopped.
- Season to taste with himalayan salt, cracked pepper and nutmeg. Bring to the simmer, cook covered for a further 10 minutes.
- Heat additional olive oil, add chopped parsley, spring onions, toss lightly and add to mushrooms.