I think mushrooms and broccoli go together very good and I wanted to make a dish that will incorporate both. I made the broccoli with mushrooms 3 ways dish in less than 1 hour.
The broccoli is boiled in basil water and the mushrooms are made into a sauce, mushrooms with peanut butter and a raw mushroom, fennel and turnip salad. The dish is vegan, healthy, naturally gluten free, low in fat and delicious at the same time.
Ingredients for 2 servings:
– 500g mushrooms
– 2 baby broccoli
– 1 baby turnip
– 1/4 baby fennel
– 1 spoon of smooth peanut butter
– cold pressed rapeseed oil
– salt and black pepper
Put a pan on the hob at medium heat and add lots of basil. Leave it to reach the boiling point.
Start by making the raw salad. Cut a few mushrooms and the baby turnip in cubes and cut the fennel finely. Put them into a bowl and add a spoon of lemon juice. Add a spoon of rapeseed oil and salt and mix. Taste to see if the salad need more acidity. Leave it on the worktop so the oil and lemon will infuse the veggies.
I shallow fried the broccoli for a couple of minutes, but it’s also very good as it is.
Here is spicy mushrooms with peanut butter recipe. This time I’ve made it less spicy and with smooth peanut butter.