Mushrooms and Chard is a really quick dish that can be served with rice or on toast or alongside another vegetable dish or two. It can stand alone or mix nicely with others like a good houseguest! Mushrooms and Chard is one of those stupidly easy recipes that comes together in minutes and is delicious as well as being completely healthy too.
The mushrooms give it more depth and make it a filling meal replacing the need for meat. Serving it up with a carb or starch like rice or pasta, makes it a complete meal.
Sometimes I serve it with a yogurt sauce as well, which is a lovely rich accompaniment and I dribble some tomato or hot pepper butter sauce on top, making it look as though you spent an extra half hour in the kitchen creating this little five minute wonder!
BREAKFAST, LUNCH OR DINNER – 5 stars for versatility
So when you have some mushrooms and chard looking at you from the refrigerator vegetable drawer, give this recipe some thought. It’s a really easy dish that can be cooked up for breakfast, lunch or dinner, making it 5 stars in versatility!
And yes, we have eaten this for breakfast, with a few eggs dropped on top and left to cook till the whites are solid but the yolks still runny. Quite delicious, even if I do say so myself!
- 3 Tbsp + olive oil
- 1 medium sized onion
- 4 cloves garlic crushed or finely chopped, using half for yogurt sauce later
- ½ kg washed and finely sliced greens
- 300 - 400 g thinly sliced mushrooms
- salt and red pepper flakes / pul biber
- 1 cup yogurt
- 1 tsp tomato or hot pepper paste
- 2 tsp butter
- Saute the onion in oil and drop half the garlic in for the last minute
- Add the mushrooms and slowly cook until all the juices have dried up. Do not overcook, you still want these to have a firm bite.
- Add a little more olive oil along with the finely chopped greens for flavour
- Cook quickly until the greens have wilted and softened
- Add salt and red pepper flakes to taste, mix well and cook another 3 to 5 minutes with the lid on.
- Mix in a small pan the butter and red paste, melt and cook for 1 minute, stirring continuously
- Whip up the plain yogurt in a bowl with a fork adding ¼ tsp salt and the other half of the garlic
- Spoon the yogurt mixture over the vegetable dish and dribble the red butter sauce over