Tarragon and mushroom oatsThis tasty savoury dish from doctor and healthy eating expert, Dr Rupy, could be eaten for breakfast lunch or supper. Mushrooms are a great source of fibre, protein and antioxidants.
Prep time:5 minutes
Cooking time:15 minutes
Sauté the red onion in oil and butter with seasoning for a few minutes.
Add the nuts and seeds and cook for another minute.
Pile in the mushrooms and cook for 3-4 minutes, then add the sun-dried tomatoes, vinegar and oats, stirring for 2 more minutes before pouring in 120ml boiling water.
Simmer for a few minutes, covered.
Throw in the fresh tarragon, peas and rocket and cover for another minute, until cooked.
Stir together, season well, and serve with grated Parmesan.
The UK and Ireland Mushrooms Producers has partnered with Dr Rupy to inspire the nation to cook new and flavourful food that highlights the versatility of mushrooms in recipes. For inspiration on how to use tasty mushrooms in an array of meals, head to @madewithmushrooms on Instagram to see the latest creations.
1/2 red onion, sliced
2 tablespoons olive oil
1 tablespoon butter
30g chopped hazelnuts
1 teaspoon nigella seeds
160g chestnut mushrooms, diced
30g sundried tomatoes, chopped
1 tablespoon balsamic vinegar
10g fresh tarragon, chopped
100g frozen peas (thawed)
60g rocket leaves
120ml boiling water (plus extra if needed)
10g Parmesan cheese, grated
Salt and freshly ground black pepper, to season
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