Mushroom and Freekeh Fricassée with Goat's Cheese and Hazelnuts
Ready in 35 minutes
• Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, April 23, 2017.
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, April 23, 2017.
A delicious Autumn meal.
Ingredients
MUSHROOM AND FREEKEH FRICASSÉE
- 1 punnet Swiss brown mushrooms, stalks trimmed and halved
- 1 shallot, thinly sliced
- 1 clove garlic, minced
- 1-2 tablespoons thyme leaves, finely chopped
- ½ cup freekeh
- 1 tablespoon tomato paste
- 2 tomatoes, diced 1cm
- ½ cup white wine or vegetable stock
- 1 cup vegetable stock
- 1 cup water
- ½ bag kale leaves, stalks removed and leaves thinly sliced
- 2-3 tablespoons roughly chopped parsley leaves and stalks
- 1 tablespoon butter
- Pinch of chilli flakes (optional)
TO SERVE
- 35g sliced, toasted hazelnuts
- 110g goat’s cheese
Steps
-
Heat a drizzle of oil in a large fry-pan on high heat and cook mushrooms for 1-2 minutes, until browned. Reduce heat to medium, add shallot and cook for a further 1-2 minutes, until softened. Add garlic, thyme and freekeh and cook, stirring constantly, for about 1 minute, to toast the freekeh.
-
Add tomato paste, tomatoes and white wine/first measure of stock and simmer for about 30 seconds, until liquid is almost evaporated. Add second measure of stock and water to the pan and bring to a simmer.
-
Reduce heat to low-medium and gently simmer for about 15 minutes, until freekeh is tender and sauce has thickened and reduced. If liquid evaporates before freekeh is cooked, add extra water, ¼ cup at a time, until freekeh is tender.
-
Add kale and cook for 2 minutes, until tender. Remove pan from heat and stir through parsley, butter and chilli flakes (if using). Season to taste with salt and pepper.
-
divide mushroom and freekeh fricassée between plates. Crumble over goat’s cheese and sprinkle with hazelnuts.
Nutritional Information
| Energy |
1934 kj 462 kcal |
|---|---|
| Protein | 21.4g |
| Carbohydrate | 34.6g |
| Fat | 23.3g |