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Kitchen Notebook

February 26, 2018

Trumpet Mushrooms with Preserved Lemon and Spelt Berries

60 Mins

Serves 2

 

 

  • 2 cups cooked Spelt Berries
  • 4 oz Trumpet Mushrooms
  • ½ Preserved Lemon
  • 2 Tbsp Olive Oil
  • 1 Tbsp Coconut Butter
  • Salt & Pepper

 

Remove the seeds from the preserved lemon and chop finely. If you don’t have a preserved lemon you can replace it with a tablespoon of very finely chopped lemon zest. Toss with the cooked spelt. Add a drizzle of olive oil and season with salt and pepper. Add more preserved lemon if you like. Toss with the coconut butter and add to the spelt. Heat a medium sauté pan over medium-high heat. Cut any large mushrooms in half and remove any dirt or damaged areas. Add a tablespoon of olive oil to the pan. Reduce the heat to medium and add the mushrooms to the pan. Season with salt and pepper. Let cook for three to five minutes, stirring occasionally, until tender. Serve the freekeh topped with the mushrooms and a generous sprinkle of fresh herbs, if you have on hand.


60 Mins Dinner King Trumpet Mushroom Mushroom Veg Winter

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60 Mins Dinner King Trumpet Mushroom Mushroom Veg Winter


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