Autumn Moroccan mushrooms

This seasonal dish is so quick and easy to prepare, making it a perfect weekday dinner


Preparation time: 5 minutes
Cooking time: 15-20 minutes
Serves: 4


2 tbsp vegetable oil

1 red onion, sliced

450g mixed open and closed-cup mushrooms

1 x 400g tin chickpeas, drained

1 x 400g tin chopped tomatoes

3 tbsp harissa paste

juice and zest of 1 lemon

3 tbsp chopped flat parsley

couscous, to serve


1.  Heat the oil in a large frying pan, add the onion and sauté over a medium heat for 4 minutes Add the mushrooms and sauté for a further 5 minutes until the mushrooms are browned.

2.  Stir in the chickpeas, tomatoes, harissa paste and lemon juice. Bring to the boil, cover and simmer for 8 minutes. Remove the lid and season to taste.

3.  Mix the lemon zest and parsley together. Serve the mushrooms with couscous and a scattering of the lemon and parsley.

Recipes and images courtesy of

One Response to Autumn Moroccan mushrooms

  1. Patricia Hunt says:

    I will certainly be trying that menu

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