This is a fabulously filling veggie supper to satisfy even the most diehard of meat-eaters.
Equipment: Large frying pan
- 30g (1oz) unsalted butter
- 2 tbsp olive oil
- 600g (1lb 5oz) oyster mushrooms, torn if large
- 2 garlic cloves, thinly sliced
- 1 tsp each hot smoked and sweet smoked paprika, plus a pinch to serve
- 320g (11¼ oz) kale, tough stems removed and leaves roughly chopped
- 2 x 250g (9oz) sachets cooked mixed grains (such as freekeh, pearl barley, quinoa, wheatberries)
- 2 tbsp extra-virgin olive oil
- 2 tbsp chopped dill
- 3 tbsp chopped parsley
- good squeeze of lemon juice
- 4 dollops of low-fat soured cream
- Heat the butter and half the olive oil in a large frying pan over a medium–high heat. Add the mushrooms and cook on one side, pressing down, until really crispy.
- Turn over, add the garlic and cook the other side, again until golden. You may need to do this in batches if you don't have a big enough pan. Add the paprika, season well with salt and pepper and set aside in a bowl.
- Heat the remaining oil in the pan, add the kale and fry for 3–4 minutes until softened. Season with lots of black pepper and toss with the mushrooms.
- Heat the grains according to the packet instructions and mix with the extra-virgin olive oil, herbs and lemon juice to taste.
- Divide the grains between four bowls and add the mushrooms and kale. Top each bowl with a dollop of soured cream and a sprinkle of smoked paprika and serve.