This delicious Cabbage Stir-Fry with Mushrooms and Lentils is a quick, nutritious meal perfect for busy days. Packed with earthy mushrooms and tender cabbage, it’s seasoned simply for maximum flavor. You can easily customize it with common ingredients from your kitchen, making it a versatile and satisfying dish for any time.
This Spinach, Cabbage and Mushroom Stir-fry Recipe Is From Quick Cooking Cookbook by Mary Berry
Ingredients Needed
- 2 tbsp olive oil
- A knob of butter
- 1 onion, thinly sliced
- 250g chestnut mushrooms, thickly sliced
- 200g oyster mushrooms, cut in half lengthways
- 1 garlic clove, crushed
- ½ Hispi cabbage, core removed and leaves shredded
- 150g baby spinach
How To Make Spinach, Cabbage and Mushroom Stir-fry
- Heat the oil and butter: Heat the olive oil and butter in a large frying pan or wok over high heat.
- Cook the onion: Add the sliced onion and fry for a few minutes until softened.
- Add the mushrooms: Stir in the chestnut and oyster mushrooms, then cover with a lid. Reduce the heat and cook for 2 minutes.
- Brown the mushrooms: Remove the lid and cook over high heat for another minute or so until the mushrooms turn golden.
- Add the garlic: Add the crushed garlic and fry for 30 seconds.
- Stir-fry the cabbage: Stir in the shredded cabbage and cook for 2–3 minutes, tossing occasionally over the heat.
- Add the spinach: Tip in the baby spinach and toss until wilted.
- Season and serve: Season with salt and pepper to taste and serve immediately in a large bowl.
Recipe Tips
- Use fresh mushrooms for better flavour: Fresh chestnut and oyster mushrooms will give the dish a richer, more earthy taste compared to older, drier mushrooms.
- Don’t overcrowd the pan: Fry the mushrooms in batches if necessary. Overcrowding the pan can cause them to steam instead of brown, affecting the texture.
- Keep the heat high for a golden finish: After covering the mushrooms, make sure to increase the heat again when you remove the lid. This helps them turn golden and develop a nice caramelised flavour.
- Shred the cabbage thinly for quicker cooking: Thinly sliced cabbage cooks faster and evenly, ensuring a tender texture without being too crunchy.
- Add spinach at the end: Spinach wilts quickly, so add it last to preserve its vibrant green colour and prevent overcooking.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers spinach, cabbage, and mushroom stir-fry in an airtight container in the fridge for up to 2 days.
- Freeze: Store leftovers spinach, cabbage, and mushroom stir-fry in a freezer-safe container for up to 1 month. Thaw it overnight in the fridge before reheating.
- Reheating: Reheat leftovers spinach, cabbage, and mushroom stir-fry in a pan over medium heat, stirring occasionally until heated through, or microwave for 1-2 minutes, stirring halfway.
Nutrition Facts
Serving Size: 1 serving (about 1/4 of the recipe)
- Calories: 374 kcal
- Total Fat: 16g
- Saturated Fat: 9g
- Cholesterol: 0mg
- Sodium: 868mg
- Potassium: 723mg
- Total Carbohydrate: 53g
- Dietary Fiber: 12g
- Sugars: 12g
- Protein: 9g
Try More Mary Berry Recipes:
Mary Berry Spinach, Cabbage and Mushroom Stir-fry
Description
This delicious Cabbage Stir-Fry with Mushrooms and Lentils is a quick, nutritious meal perfect for busy days. Packed with earthy mushrooms and tender cabbage, it’s seasoned simply for maximum flavor. You can easily customize it with common ingredients from your kitchen, making it a versatile and satisfying dish for any time.
Ingredients
Instructions
- Heat the oil and butter: Heat the olive oil and butter in a large frying pan or wok over high heat.
- Cook the onion: Add the sliced onion and fry for a few minutes until softened.
- Add the mushrooms: Stir in the chestnut and oyster mushrooms, then cover with a lid. Reduce the heat and cook for 2 minutes.
- Brown the mushrooms: Remove the lid and cook over high heat for another minute or so until the mushrooms turn golden.
- Add the garlic: Add the crushed garlic and fry for 30 seconds.
- Stir-fry the cabbage: Stir in the shredded cabbage and cook for 2–3 minutes, tossing occasionally over the heat.
- Add the spinach: Tip in the baby spinach and toss until wilted.
- Season and serve: Season with salt and pepper to taste and serve immediately in a large bowl.
Notes
- Use fresh mushrooms for better flavour: Fresh chestnut and oyster mushrooms will give the dish a richer, more earthy taste compared to older, drier mushrooms.
- Don’t overcrowd the pan: Fry the mushrooms in batches if necessary. Overcrowding the pan can cause them to steam instead of brown, affecting the texture.
- Keep the heat high for a golden finish: After covering the mushrooms, make sure to increase the heat again when you remove the lid. This helps them turn golden and develop a nice caramelised flavour.
- Shred the cabbage thinly for quicker cooking: Thinly sliced cabbage cooks faster and evenly, ensuring a tender texture without being too crunchy.
- Add spinach at the end: Spinach wilts quickly, so add it last to preserve its vibrant green colour and prevent overcooking.
Mary Berry Spinach, Cabbage and Mushroom Stir-fry