Clearing out the fridge before going to India I found a mixture of mushrooms; it seemed a pity to waste them so I did a bit of research and adapted this Ottolenghi recipe to suit what else I had knocking around. This would make a delicious starter for a more formal meal; we had ours with some stir fried vegetables (okra and pak choi, also left overs) and quinoa…

Serves 2 -4 as a main or a starter

2 tbs olive oil
6-8 shitake mushrooms, sliced
pack of oyster mushrooms, sliced
bunch of enoki mushrooms, separated
2 sticks cinnamon
2 cloves garlic, finely chopped
fresh coriander
a good pinch of rock salt and freshly ground pepper
juice of a lemon

Heat the olive oil in a frying pan. When hot add the garlic, cinnamon, salt and pepper and coriander. Next place the sliced shitake mushrooms on top of the mixture and leave for 5 minutes. Do not stir. After 5 minutes (make sure nothing is burning though) give everything a good shake in the pan, and add the oyster mushrooms. Cook for a further 3 minutes, before adding the enoki. Stir everything around, switch off the heat and squeeze in the lemon juice. Check the seasoning. Cover and leave until you are ready to serve – warm is good, but not hot.

our vegetarian feast