Pak choy with mushrooms

You can conjure up many different dishes with mushrooms, I love all mushrooms, I can't get enough of them, so my husband started growing mushrooms himself a while back and I think he did it very well.

Today I have a recipe with king oyster mushrooms and shiitake for you and I hope you like it.

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Ingredients for 2 servings
  • 200 grams of mushrooms
  • 200 g parsnips
  • 100 g snow peas
  • some cabbage sprouts
  • 1 leek
  • 200 g pak choi
  • 200 ml coconut milk
  • 100 ml vegetable broth
  • 1 teaspoon ras el hanout (spice mix)
  • Olive oil for roasting
  • some lemon juice
  • salt, optional
  • 2 tbsp toasted pine nuts

Ras el Hanout is a spice mixture from North African cuisine, whereby the spice mixture can always be different.

For my mixture I used the following spices:
  • 1 tsp turmeric and
  • ½ tsp each -
  • coriander
  • pepper
  • chili
  • ginger powder
  • cinammon
  • cardamom
  • mace flower
  • nutmeg
  • paprika powder
  • pimento
  • and 1 bay leaf, crumbled into small pieces
Preparation:

Parsnips in cubes, leeks and pak choi in strips. Cut the mushrooms and snow peas into small pieces as well.

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Fry the parsnips and mushrooms in olive oil until brown, add sugar snap peas and cabbage sprouts as well as the leek and sauté for 1-2 minutes.

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Add sugar snap peas and cabbage sprouts as well as the leek and sauté for another 1-2 minutes.

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Pour in the coconut milk and vegetable stock and simmer for 10 minutes.

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Add the pak choi for the last 3-4 minutes, adding a little more broth if necessary.

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Meanwhile, toast the pine nuts in a non-stick pan without fat until golden brown.

Season the vegetable pan with ras el hanout and season with lemon juice and salt if necessary.

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Before serving, sprinkle the vegetable pan with the pine nuts.

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