Buttered wild mushrooms on toast
SERVES 2 PREP 10 mins COOK 5 mins EASY V
Crush 1 garlic clove and finely chop the leaves from 1/2rosemary sprig. Clean 200g wild mushrooms with a pastry brush and tear the larger ones into pieces. Roughly chop the leaves of a small bunch of parsley. Toast 4 slices sourdough. Heat 1 tbsp butter with the rosemary and garlic in a frying pan over a medium heat. Once bubbling, toss in the mushrooms and cook until golden and tender. Add another 1 tbsp butter to the pan with 1/4 tsp yeast extract and swirl to coat the mushrooms. Remove from the heat and scatter over the parsley and seasoning. Divide the toast and mushrooms between two serving plates and drizzle over any butter that’s left in the pan.
PER SERVING 316 kcals • fat 14g • saturates 8g • carbs 35g • sugars 2g • fibre 3g • protein 11g • salt 1.2g
Mushroom hash with poached eggs
SERVES 4 PREP 10 mins COOK 18 mins EASY V
Halve and slice 2 large onions, quarter 500g closed cup mushrooms and chop 500g fresh tomatoes. Heat 11/2tbsp avocado oil in a large non-stick frying pan and fry the onions for a few minutes, then cover the pan and leave the onions to cook in their own steam for 5 mins more. Tip in the mushrooms with 1 tbsp fresh thyme leaves and cook, stirring frequently, for 5 mins until softened. Add the tomatoes and 1 tsp smoked paprika and cook for 5 mins until pulpy, then stir in 4 tsp seeds (a mix of sesame, sunflower and pumpkin seeds). Poach 4 eggs in lightly simmering water. Divide the hash between plates and top each with an egg, a sprinkling of fresh thyme leaves and black pepper
PER SERVING 283 kcals • fat 17g • saturates 5g • carbs 15g • sugars 11g • fibre 6g • protein 15g • salt 0.2g
Creamy mushroom & spinach pasta
SERVES 2 PREP 5 mins COOK 20 mins EASY V
Finely chop 1 small onion and halve 150g baby mushrooms. Heat 2 tbsp olive oil in a medium saucepan over a medium heat and fry the onion and mushrooms for 10 mins until softened and browned slightly. Meanwhile, cook 150g tagliatelle following pack instructions. Crush 2 garlic cloves into the pan with the mushrooms and cook for 2 mins, then stir in 200g low-fat crème fraîche, 15g grated parmesan (or vegetarian alternative) and 120g baby spinach. Drain the pasta, reserving 2 tbsp of the cooking water. Toss the pasta in the creamy sauce, then put back on the heat and cook on low for 5 mins. Pour in enough reserved cooking water to loosen slightly. Season with black pepper and a sprinkle of chilli flakes, if you like.
PER SERVING 491 kcals • fat 20g • saturates 6g
