Donal Skehan
Mushroom Grain Bowl | DonalSkehan.com
  • spring

Mushroom Grain Bowl

November 21

This is a fabulously filling veggie supper to satisfy even the most diehard of meat-eaters.

  • time 25mins
  • serves Serves 4
Method
  1. 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.
  2. 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.
  3. 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.

Rate this recipe

Average rating / 5. Vote count:

No votes so far! Be the first to rate this recipe.

Ingredients

1oz unsalted butter

2 tbsp olive oil

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

11oz kale, tough stems removed and leaves roughly chopped

2 x 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

30g unsalted butter

2 tbsp olive oil

600g 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 kale, tough stems removed and leaves roughly chopped

2 x 250g 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

You'll Need

Large frying pan

photo
If you make this recipe, be sure to tag your photo #DonalSkehan