Warm Mushroom, Leek and Greens Pan Toss
A nutrient-dense dish combining plant compounds, healthy fats and prebiotic fibres to support brain and gut health.
Ingredients (Serves 2)
• 2 cups mushrooms, sliced (180 g)
• 1 Tbsp olive oil
• ½ leek (white/light green part), finely sliced (80 g)
• 1 small garlic clove, sliced
• 1 tsp fresh thyme (or ½ tsp dried)
• 1 handful baby spinach or rocket (30 g)
• Squeeze of lemon juice
Optional: 1 Tbsp pumpkin or hemp seeds (10 g)
Method
1. Heat olive oil in a pan over medium heat.
2. Add leek and cook for 2–3 minutes until softened.
3. Add mushrooms and cook for 5–7 minutes until tender.
4. Stir in garlic and thyme and cook for 1–2 minutes.
5. Add greens and stir until just wilted.
6. Remove from heat, finish with a squeeze of lemon juice.
7. Top with seeds if using and serve warm.
This recipe was provided by Candace Coughlan of wildhealthhub.com |