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
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 justaddmushrooms.com