I’ve been madly trying to find chicory to make the beetroot, red onion and chicory salad for this week but nowhere around here seems to have any! My husband will be trying one more place tomorrow because I have everything else I need for the salad and I really want to make it!
I did have a Meat Free Monday dinner – I made pasta with mushrooms, garlic, chilli and crème fraiche. It was delicious and sooo easy.
250g chestnut mushrooms
1 red chilli
few cloves of garlic
crème fraiche (I used half fat 🙂 )
oil of your choice
While the pasta is cooking, sauté the mushrooms in a little oil (they’re like sponges so try not to use too much) and when they’re ready, remove them from the pan and leave on a plate. Then gently cook the garlic and chilli in the same pan (hey, who likes a lot of washing up!) A couple of minutes before the pasta is ready, pop the mushrooms back in the pan and turn the heat up a bit to make sure they’re hot. Add a couple of tablespoons crème fraiche and stir to combine. When it’s ready, drain the pasta and add to the mushroom mixture along with a little of the cooking liquid. Check the seasoning and add lots of fresh parsley. Yum, yum.
Fingers crossed for the arrival of some chicory!