Winter stir fry with chanterelles, brassicas, Jerusalem artichokes and green pea and spinach dip

Stir fries - one of the worlds easiest and maybe quickest ways to cook! Use whatever plants you have at home and let that be the base of you fry! I like to use a wok pan because I find it easier to give it all a good toss and shake with that pan - but of course you could use just any. Most important thing is - just get cooking!

Winter stir fry with chanterelles, brassicas, Jerusalem artichokes and green pea and spinach dip

Servers 4

Ingredients

2 dl / 0.8 cups wild rice, uncooked *

600 grams mixed types of mushrooms, I used chanterelles and oyster mushrooms **

500 grams mixed Brussels sprouts and/or flower sprouts (or, use any typ of Brassica such as dino kale/kale/Savoy cabbage)

250 grams Jerusalem artichokes

1 handful of fresh parsley

cold pressed coconut oil for frying

salt and freshly ground black peppar

Green pea and spinach dip

500 grams green peas, frozen thawed

100 grams organic baby spinach, fresh

1 handful of fresh cilantro

1 garlic clove

2 Tbsp light tahini

1 Tbsp apple cider vinegar

Salt and freshly ground black pepper

How to

Cook the wild rice according to instructions on the packaging. Let cool.

Brush the mushrooms, tear in to smaller pieces. Cut away the very bottom part of the Brussels sprouts and flower sprouts if necessary. Cut the bigger ones in half. Scrub the Jerusalem artichokes carefully, slice thinly.

Stir fry the Brussels sprouts and flower sprouts for 5 minutes in a tiny amount of oil (we want to keep it all fresh and light!) for 5 minutes. Add the mushrooms, Jerusalem artichokes and stir fry until it’s looks nice and gets a bit of golden coloured. Remove from heat. Salt and pepper to taste.

Mix all the ingredients for the dip. Salt and pepper to taste.

Serve the stir fry with with some wild rice and a good dollop of green pea spinach dip, sprinkle with parsley.

* If you cannot find wild rice any cooked whole grain will work!

** If you cannot get hold of fresh mushrooms of your liking dried (then soaked) or frozen ones works too!

Recipe for Coop Sverige. Photo by Magnus Carlsson.

Asian mushroom bowl with silken tofu, red rice and sesame tamari dressing

Enjoy a bowl filled with flavourful mushrooms, nutty red rice and smooth silken tofu! 

Asian mushroom bowl with silken tofu, red rice and sesame tamari dressing

Ingredients

350 grams organic silken tofu

2 dl / 0.8 cups red rice

400 grams mixed mushrooms (for example champignon, oyster mushroom, shiitake mushroom)

1 garlic clove

2 cm fresh ginger

1 red chili

1/2 pointy cabbage

2 spring onions 

1 tbsp cold pressed coconut oil

Sesame tamari dressing

2 tbsp tamari

2 tbsp sesame oil

Garnish

Thai basil

How to

Cook the rice according to the instructions on the packaging. 

Brush the mushrooms. Slice the bigger ones. Peel and finely chop the garlic and ginger. Chop the cabbage. Cut the chili in half, remove seeds and pith, finely chop the rest. Slice the spring onion.

Fry garlic, ginger, mushrooms and chili in oil until fragrant. Add the mushroom and fry until soft and crispy around the edges. Add the cabbage and fry for another minute. Remove from heat, add the rice and spring onion. 

Cut the tofu in cubes. Mix tamari and sesame oil. 

Divide the mushroom and rice fry in 4 bowls. Put the tofu on top, drizzle with the dressing. Garnish with Thai basil.

* This is a recipe for Swedish food magazine Allt om Mat, issued in February 2018. Recipe and styling by me, photo by Magnus Carlsson.