Moroccan Mushrooms
These tasty mushrooms are quick to make and perfect for vegetarians
Moroccan Mushrooms
Ingredients
- 30 ml 2tbsp vegetable oil
- 1 red onion sliced
- 450 g 1lb mixed open and closed cup mushrooms
- 1 400g can chick peas, drained
- 1 400g can chopped tomatoes
- 45 ml 3tbsp harissa paste
- 1 lemon grated zest and juice
- 45 ml 3tbsp chopped flat parsley
- couscous to serve
Instructions
- Heat the oil in a large frying pan, add the onion and sauté over a medium heat for 4 mins. Add the mushrooms and sauté for a further 5 mins until the mushrooms are browned.
- Stir in the chick peas, tomatoes, harissa paste and lemon juice. Bring to the boil, cover and simmer for 8 mins. Remove the lid and season to taste.
- Mix the lemon zest and parsley together. Serve the mushrooms with couscous and a scattering of the lemon and parsley.
