We get that a vegetable-based dinner can be a hard sell to other members of the family. “No meat? No fish? No pasta? I’ll still be hungry!” Enter mushrooms with their meaty texture and flavour. Paired with whatever greens you have on hand, a few cupboard staples and fresh lime, these fast spicy mushrooms are filling, delicious and nutritious.
Prep is minimal – it just requires a little chopping and pressing buttons on the microwave – and it can be on the table in under 15 minutes.
This recipe serves two as a main meal.
You will need
- 3 tbsp olive oil
- 5-6 large flat mushrooms, sliced
- Small head of broccoli, washed and broken into smaller florets
- 2 garlic cloves, crushed
- 1 tsp of brown mustard seeds
- 1 tsp fennel seeds
- 15 curry leaves
- Cayenne pepper
- Juice of 1 lime
- Pouch of microwaveable rice (we used coconut rice)
- Sriracha chilli sauce to serve
- Salt to taste
What you do
Cook your microwaveable rice according to the instructions and leave it in the pouch. Meanwhile, heat the olive oil in a wok over high heat then fry the mustard and fennel seeds with the curry leaves until the mustard seeds start to pop. Add the garlic and stir, then add the mushrooms and broccoli with a dash of cayenne pepper. Stir fry until the mushrooms become juicy and the broccoli is al dente. Toss with the lime juice plus salt to taste, then remove from the heat and serve over the rice.