Garlicky mushrooms and herby greens

Here’s a simple yet wonderfully well balanced mid-weeker. Garlic, mushrooms, spinach and lentils make for such a warming bowl, but it’s the addition of tarragon that wakes up the flavour and makes this a complete dish.

garlicky mush_high res 1

Be brave with the garlic but be careful you get the right amount of tarragon. Just enough gives a hint of bittersweet, too much gives an aniseed flavour that overpowers the softer ingredients. The suggested measures below gives you leeway to add some more at the end if you want a bit more punch.

Things you might not know about tarragon…

  • Most tarragon we eat is French, the alternative being Russian tarragon which is less flavoursome.
  • Tarragon has a mild anesthetic property when used medicinally.  It also has sedative properties and can be used in tea as an aid for insomnia.
  • Herbalists sometimes use the herb as an digestive aid because of its ability to breakdown meat fats and proteins.
  • Fresh tarragon is one of the highest antioxidant value food sources among the common herbs. It is packed with vitamins including vitamin C, vitamin A as well as B complex vitamins such as folates, pyridoxine, niacin and riboflavin.
  • Tarragon is an excellent source of minerals like calcium, manganese, iron, magnesium, copper, potassium, and zinc.

garlicky mush_high res 2

I’ve served this one with red carmargue rice. It’s got a good nutty flavour that works well with the mushrooms. It’s also adds a bit of crunch to the dish.

To make enough for a hearty bowl for one or two small portions with rice you will need:

  • 2 tsp coconut oil
  • 1/2 red onion
  • 2 fat garlic cloves or 3 regular – it’s good to go BIG on garlic with mushrooms
  • 100g mushroom
  • 100g spinach
  • 100g cooked lentils
  • 150ml veg stock (if using shop bought try the low salt Bouillon such as Marigold)
  • Tablespoon tarragon – but potentially more at the end of the cooking, see below

Serve it with:

  • 25g – 40g red rice – which doesn’t sound a lot, but the dish doesn’t need anymore or the rice will become the main event
  • Generous spoonful of natural yoghurt

It’s a doddle to make, here’s how:

  1. Wash the rice thoroughly in cold water then cover with water. Bring to the boil and then reduce heat slightly for around 20 – 30 minutes till the grains are squeezable in your finger tips.
  2. While the rice is cooking, add your oil to a pan on a moderately high hob, add the onions and garlic. Give them a good five minutes to soften right down.
  3. Add the mushrooms and lentils and keep on a medium heat for around 5 minutes until the mushrooms start to soften.
  4. Add the stock and turn the heat down, allow the ingredients to cook for up to ten minutes.
  5. Put the spinach and tarragon on top and wait for it to wilt into the other ingredients, stirring gently once or twice to help the process.
  6. Make a final check on flavours and season, maybe adding some more chopped tarragon either now or to the end plate.
  7. Things should come together around the same time. Drain your rice and give yourself half with a generous measure of the mushrooms and sauce.
  8. Finish with a big spoonful of natural yoghurt.

(A serving with 25g rice and yoghurt contains approximately 220 calories)

Once made you can cover and keep this one overnight to reheat on the second day.

I hope you enjoy this simple and nourishing bowl of goodness.

If you have time, read more about clean eating or take a look at my lifestyle principles to see how clean eating can be part of your daily world.

4 thoughts on “Garlicky mushrooms and herby greens

  1. jaynepickard February 20, 2015 / 8:19 am

    Hi Laura, we’ve not met, but your dad is my mum’s cousin! I went to see your mum and dad for the first time in over 30 years on Sunday and they passed on your blog details, so you have a new fan! This looks yummy, definitely one to try.

    Like

  2. Laura Kate February 20, 2015 / 9:37 am

    Oh how lovely. I looked at your blog and saw Wilsden and thought that was spooky! My dad really enjoyed seeing you the other week. It’s great that you’re in touch. I really appreciate the note and the warm message xx

    Like

  3. peeledwellness March 3, 2015 / 12:57 pm

    Thank you so much for sharing at my Tuesday link up! I’m totally psyched to have this chance to connect with amazing bloggers like yourself! I liked how in this post you talked about the benefits of tarragon, not just the recipe. I consider myself pretty well-versed in the health benefits of different herbs but this one was seriously under my radar- I never knew! I’ll have to try it out, I honestly have never even tried cooking with tarragon. I’m not a mushroom eater, I had a bad experience where my parents tried telling me it was chicken as a child, but I can definitely work it into other dishes!

    xoxo K

    Like

  4. Laura Kate March 3, 2015 / 4:37 pm

    No, thank you for inviting me. I’ll have a look at the other posts this evening.

    Let me know how you get on with the tarragon. I’m looking forward to reading more, I’ve enjoyed what I’ve read so far. You’ve got an upbeat writing tone and I love your style. X

    Like

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