You can conjure up many different dishes with mushrooms, I love all mushrooms, I can't get enough of them, so my husband started growing mushrooms himself a while back and I think he did it very well.
Today I have a recipe with king oyster mushrooms and shiitake for you and I hope you like it.
Ras el Hanout is a spice mixture from North African cuisine, whereby the spice mixture can always be different.
Parsnips in cubes, leeks and pak choi in strips. Cut the mushrooms and snow peas into small pieces as well.
Fry the parsnips and mushrooms in olive oil until brown, add sugar snap peas and cabbage sprouts as well as the leek and sauté for 1-2 minutes.
Add sugar snap peas and cabbage sprouts as well as the leek and sauté for another 1-2 minutes.
Pour in the coconut milk and vegetable stock and simmer for 10 minutes.
Add the pak choi for the last 3-4 minutes, adding a little more broth if necessary.
Meanwhile, toast the pine nuts in a non-stick pan without fat until golden brown.
Season the vegetable pan with ras el hanout and season with lemon juice and salt if necessary.
Before serving, sprinkle the vegetable pan with the pine nuts.
