Perfect for mushroom lovers, Alexander Gershberg’s umami-rich stir-fry is an easy weeknight dish to whip up. Keep an eye out for fresh mushrooms at the market – this recipe calls for chanterelles, but any will do. Says Gershberg: “This kind of dish reminds me that fresh, healthy cooking at home can be easy, quick and done without too much fuss. You can do it in no time when you are cooking for someone you love.”
Don’t throw away the green part of the leek
“Many people throw away the green part of the leek but, besides being edible, it is tasty and nutritious. Please make sure you use it in this recipe,” writes Gershberg.
How to cook chanterelle mushrooms
Heat 3 tbsp of olive oil in a large frying pan over medium-high heat. Sauté chanterelle mushrooms, stirring, for three minutes.
What can I substitute for chanterelle mushrooms?
You can easily replace chanterelles with any other type of mushrooms, but oyster mushrooms are the closest in texture and flavour.
Quick Brown Rice Stir-Fry with Cherry Tomatoes and Chanterelles
Ingredients
- 1 cup brown short grain rice cooked
- 3 tbsp olive oil
- 1 leek trimmed, white and green parts thinly sliced into rounds
- 1½ cups chanterelle mushrooms
- 2¼ cups cherry tomatoes halved
- 1 garlic clove finely grated
- ¼ tsp chilli flakes
- ¼ tsp sea salt
- black pepper to taste
Instructions
- Heat the olive oil in a large frying pan over medium-high heat.
- When the oil is hot, add the leek and saute for 1 minute or until starting to soften, then add the mushrooms, tomato, garlic, chilli flakes, sea salt and a generous amount of black pepper. Sauté, stirring, for 3 minutes. Add the cooked rice and sauté for a further 2-3 minutes, then divide among plates and serve with love.
Notes
More quick and easy vegetarian recipes to try
