Mary Berry Spinach, Cabbage and Mushroom Stir-fry

This started as a clean-out-the-fridge situation—and turned into a weekly staple. I had half a cabbage, some mushrooms that were just about to turn, and a bag of spinach that had been glaring at me from the vegetable drawer. Ten minutes later: dinner.

What surprised me? How satisfying it is. No sauce, no faff. Just golden mushrooms, sweet onions, and that gorgeous contrast between crunchy cabbage and silky spinach. It’s the kind of dish that tastes far more deliberate than it looks—and it goes with everything.

Let me show you how to make it properly (and what happens if you crowd the pan… been there).

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WHAT MAKES THIS RECIPE SPECIAL

• It’s fast—literally 10 minutes once you’re chopping.
• It’s not soggy—because you cook the mushrooms properly first.
• It’s flexible—have lentils? Toss them in. Leftover rice? Serve it on top.
• It’s got texture—crisp, tender, buttery, all in one pan.

Most veggie stir-fries turn into mush. Not this one.

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INGREDIENTS + WHY THEY MATTER

• Olive oil (2 tbsp) – Starts the base and helps caramelise the veg.
• Butter (a knob) – Adds richness and depth to the mushrooms.
• Onion (1, sliced) – Brings sweetness. Slice it thin so it softens quickly.
• Chestnut mushrooms (250g, sliced) – Meaty and earthy. They brown beautifully.
• Oyster mushrooms (200g, halved) – Slightly chewy and elegant. More texture.
• Garlic (1 clove, crushed) – Adds punch, but don’t overdo it.
• Hispi cabbage (½, shredded) – Cooks fast, stays sweet and mild.
• Baby spinach (150g) – Added at the end so it wilts gently.

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MAKING IT YOURS (WITHOUT RUINING IT)

• Add lentils or chickpeas for protein—toss them in with the mushrooms.
• Serve with rice or noodles to bulk it out into a full meal.
• Like heat? Add a pinch of chilli flakes or a few dashes of soy sauce.
• Vegan? Just skip the butter—use more olive oil or a splash of sesame oil at the end.

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MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENED	HOW TO FIX IT
Mushrooms turned soggy	Pan too full, steam not fry	Cook in batches or use a large pan
Cabbage undercooked	Cut too thick	Shred thinly so it cooks evenly
Mushrooms didn’t brown	Didn’t crank up the heat after lid	Cook uncovered over high heat to finish
Spinach disappeared	Added too early	Always toss in at the very end

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HOW TO MAKE MARY BERRY’S SPINACH, CABBAGE AND MUSHROOM STIR-FRY

1. Heat the oil and butter
In a large frying pan or wok, heat the olive oil and a knob of butter over high heat until foaming.

2. Soften the onions
Add sliced onion and fry for 2–3 minutes until soft and lightly golden.

3. Cook the mushrooms
Add chestnut and oyster mushrooms. Cover with a lid, reduce heat slightly, and cook for 2 minutes. Then uncover and fry over high heat for another 1–2 minutes until golden.

4. Add garlic
Stir in the crushed garlic and cook for 30 seconds—don’t let it burn.

5. Toss in the cabbage
Add shredded Hispi cabbage and cook for 2–3 minutes, stirring now and then until just tender.

6. Finish with spinach
Add the baby spinach, toss everything together, and cook for another 30 seconds or until wilted.

7. Season and serve
Add salt and pepper to taste, and serve warm from the pan. It’s surprisingly moreish.

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TIPS FROM MY KITCHEN

• I always shred the cabbage with a mandolin—so much quicker.
• A splash of lemon or vinegar at the end lifts the whole thing.
• If I want protein, I stir in a tin of lentils and warm them through.
• Leftovers make a great frittata filling the next day.

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STORAGE + SERVING

Fridge: Keeps for up to 2 days in an airtight container.
Freezer: Freeze for up to 1 month. Reheat from chilled or thawed.
Reheat: In a pan over medium heat or microwave in 1–2 minute bursts.
Serve with: Noodles, rice, a poached egg, or just as is with a fork.

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FREQUENTLY ASKED QUESTIONS

Q: Can I make this ahead of time?
A: Yes! It reheats really well and is great for batch cooking.

Q: What’s the best cabbage to use?
A: Hispi (pointed cabbage) is perfect—it’s tender and sweet. You can use savoy or white cabbage, just slice it thinner.

Q: Can I use different mushrooms?
A: Absolutely—shiitake, portobello, or even plain button all work. Just keep the texture mix varied.

Q: Is it okay without garlic?
A: You’ll lose a bit of punch, but a pinch of onion powder or a splash of soy sauce can help.

Q: How do I bulk this up into a meal?
A: Stir in cooked rice, lentils, or top with a fried egg or tofu.

Try More Recipes:

• Mary Berry Swiss Chicken, Spinach, And Mushroom Bake
• Mary Berry Somerset Mushroom Soup
• Mary Berry Garlic Mushrooms and Cured Ham on Toasted Brioche