Autumn greens with wild mushrooms

Autumn greens with wild mushrooms

By
From
Hix Oyster & Chop House
Serves
4
Photographer
Jason Lowe

Cabbage and greens often benefit from being spruced up with another ingredient. A singular or a mix of wild mushrooms does the trick.

Ingredients

Quantity Ingredient
1 head green cabbage
salt
freshly ground black pepper
100g butter
1 small onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
120-150g wild mushrooms, cleaned

Method

  1. Cut the cabbage or greens roughly into 2–3 cm chunks and wash well. Add to a pan of boiling salted water, bring back to the boil and cook for 3–5 minutes until just tender. Drain thoroughly in a colander.
  2. Meanwhile, melt half of the butter in a frying pan and gently cook the onion and garlic for 3–4 minutes to soften.
  3. Add the rest of the butter to the pan. Once melted, add the mushrooms and cook over a medium heat for 4–5 minutes until tender, turning frequently and seasoning after a couple of minutes.
  4. Add the cabbage to the mushrooms and toss them together over the heat until hot. Check the seasoning and serve at once.
Tags:
Hix Oyster & Chop House
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