White button mushrooms are one of the few non-animal sources of vitamin D. They also contain B vitamins as well as a powerful antioxidant called selenium, which helps to support the immune system and prevent damage to cells and tissues.
Ingredients
3 tbsp oil
½ tsp cumin seeds
2 medium onions, chop one and thinly slice the other
250g pack mushrooms, quartered
½ tsp garam masala
½ tsp garlic paste or 1 crushed garlic clove
1 tbsp finely chopped fresh root ginger
1 small green chilli, seeded and chopped
young leaf spinach
½ tsp turmeric
Directions:
- Heat 2 tbsp of oil in your largest pan, sprinkle in the cumin seeds and let them crackle for a few seconds. Add the chopped onion and the mushrooms and cook for 10 minutes, stirring frequently, until the onion has softened and is starting to turn golden.
- Sprinkle in the garam masala, add the garlic, ginger and chilli and stir to mix, then throw in a bag of spinach. Cover and cook for just a minute or two until the spinach has wilted and there is room in the pan for another. Repeat until all the spinach has wilted, then season with salt. Remove with a slotted spoon to a warm serving dish and keep warm.
- Fry the onion slices slowly with the turmeric in the remaining oil until the onion is golden brown. Serve the spinach hot, sprinkled with the onions.