Mary Berry's spinach, cabbage and mushroom stir-fry - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Mary Berry’ s spinach cabbage and mushroom stir-fry By You Magazine - February 24, 2019 Fresh and flavoursome, this is wonderful on its own or as a side dish with meat or fish. It is also perfect for vegetarians – the mushrooms make it very substantial and are a great substitute for meat. Georgia Glynn Smith SERVES 4-6 PREP TIME: 10 minutes COOK TIME : 10 minutes 2 tbsp olive oil a knob of butter 1 onion, thinly sliced 250g (9oz) chestnut mushrooms, thickly sliced 200g (7oz) oyster mushrooms, cut in half lengthways 1 garlic clove, crushed ½ hispi cabbage, core removed and leaves shredded (see note) 150g (5oz) baby spinach 1. Heat the oil and butter in a large frying pan or wok. Add the onion and fry over a high heat for a few minutes. Stir in the mushrooms, then cover with a lid, reduce the heat and cook for 2 minutes. Remove the lid and brown over a high heat for a minute or so until golden. Add the garlic and fry for 30 seconds, then add the cabbage and stir-fry for 2-3 minutes, tossing over the heat. Tip in the spinach and toss in the pan until wilted. 2. Season well with salt and pepper and serve at once in a large bowl. COOK’S NOTES Hispi cabbage, also known as pointed cabbage or pointed spring cabbage, is a favourite of mine. With firm leaves that hold their shape in the pan, it stir-fries really well. It also keeps well in the fridge for up to a week – just remove any outer leaves that become a little tired. PREPARE AHEAD Prepare the vegetables up to 2 hours in advance. Keep the cabbage fresh in a bag until ready to fry and just tip it straight into the pan. FREEZE Not suitable for freezing. SAVE 20 PER CENT ON MARY’S NEW BOOK Mary Berry Quick Cooking will be published by BBC Books on 21 February, price £22. As well as Mary’s introduction, the book contains more than 100 all-new recipes, plus her crucial tips for each one. Chapters include: Light Bites and Tapas; Speedy Soups; Salads and Grains; Fish; Poultry and Game; Pork, Lamb and Beef; Rice, Noodles and Pasta; Quick Veg; Puddings, and Baking. To order a copy for £17.60 until 3 March, visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved