Tomato and mushroom ragout
This vegetable-laden stir fry sautés mushrooms, tomatoes and macadamia nuts for some earthy crunchiness
| PREP TIME | 20 m |
|---|---|
| COOK TIME | 15m |
| SERVES | 6 |
Ingredients
50 gms butter or olive oil
150 gms tomatoes
150 gms mushrooms (shitake, cepes, button)
60 gms Macadamia nuts, chopped
50 gms berries
300 gms spinach
Salt and pepper to taste
METHOD
1. In a little olive oil/butter, sauté tomatoes, mushrooms and chopped macadamia nuts for a few minutes.
2. Add red currant berries and, at the last moment, add spinach.
3. Sauté for another 2-3 minutes, check seasoning and serve.
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