Danielle Copperman’s Honey & Mustard Portobello Mushrooms with Ancient Grains

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Danielle Copperman shares her recipe for a sumptuously meat-free mushroom dish.

My mum makes the best honey and mustard chicken dish and if you tried it, you wouldn’t argue. Just the mention of the words honey and mustard together transports me back to our kitchen table at home, fumes of our sweet, creamy dinner lingering in the air.

These days, I like to make a vegetarian version using portobello mushrooms as they lend a tender texture not dissimilar to chicken. However, if you want to use meat, substitute them for 2–4 chicken breasts or thighs.”

Serves 2

• 1 x 400g can coconut milk
• 2 tbsp Dijon mustard
• 2 tbsp wholegrain mustard
• ½ tsp lemon juice
• 1 tbsp coconut or extra virgin olive oil
• 4–6 portobello mushrooms
• 4 sprigs of fresh thyme or rosemary
• 2 handfuls of spinach, kale or dandelion greens
• 1 tsp tamari
• 2 tbsp honey
• Sea salt and freshly ground black pepper
• 250g cooked quinoa, millet or brown rice, to serve

For the sauce, whisk the coconut milk, mustards and lemon juice together in a bowl and set aside. Heat the oil in a griddle pan and, once hot, add the mushrooms, upside down. Fry over a medium heat for 5–10 minutes, until charred.
2 Flip over the mushrooms and fry the other sides for a further 5–10 minutes.
3 Set a large saucepan over a medium heat and add the mustard sauce. Bring to the boil and then reduce the heat. Transfer the griddled mushrooms to the sauce and cook for 20 minutes.
4 Finally, stir in the thyme or rosemary, spinach, kale or dandelion greens, tamari and honey and season with salt and pepper. Serve with grains of your choice and/or a warm or cold salad.

Recipe courtesy of Danielle Copperman, extracted from Well Being, out now. 


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