These mushrooms pan fried with herbs, garlic and cracked wheat would make a great accompaniment to grilled chicken.
4 tbsp olive oil
2 Portobello mushrooms, chopped
2 field mushrooms, chopped
150g/5½oz of chestnut mushrooms, chopped
5 sprigs of lemon thyme, leaves picked
3 garlic cloves, crushed
2 sage leaves
150g/5½oz of shiitake mushrooms
15 chives, finely chopped
handful of parsley, finely chopped
500ml/18fl oz chicken stock
2 handfuls of cracked wheat
small bunch of watercress
Heat the butter and oil in a pan then add the Portobello, field and chestnut mushrooms.
Add the thyme and garlic, then the sage and whole shiitake mushrooms.
Finely chop the chives and parsley and add to the pan.
Pour in the stock and then add the cracked wheat to the pan and cover.
Wash the watercress and add when the stock has been absorbed.
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