Many things in life are best kept simple and this dish is one of them. This is a dish I cooked as a student. It is a quick and easy dish to cook that will help you with eating those ‘5 a day’ and that is what I loved about it. As a kid, I hated mushrooms and used to shout everytime my mum used to put them in front of me. But now? Absolutely love them. However it is a optional part of this dish so don’t feel like you have to include them!
Prep time: 5 mins
Approx calories per portion: 445 kcal
All you need for the ingredients is:
- 1 small potato – cubed
- Black pepper
- Fine sea salt
- 1 tablespoon of oil
- Butter (to line the frypan)
- A few mushrooms – halved
- Handful of baby spinach
- 1 wholemeal pitta bread
And this is how I put the dish together:
- Roast the potato cubes in a non-stick pan with the oil until they are cooked halfway then add the black pepper and sea salt seasoning and stir.
- Line another small pan with butter and add the mushrooms. Stir fry for 5-10 minutes then turn gas off.
- By the time your mushrooms are done, your potatoes should be looking browner and crispier too. Have a taste and if you are happy then turn the gas off.
- Serve the potatoes and mushrooms with pitta bread and baby spinach on the side and viola – you have managed to eat 3 different types of veg in one meal!
- Whilst I do keep ground pepper in my kitchen drawers, I always like to use freshly crushed in a pestle and mortar black peppercorns wherever possible! They just seem to have a much stronger flavour.
- When you first put the potato cubes into the pan, try and use a heavy glass lid so that it cooks quickly then open up the lid slightly to let air out and keep cooking at low-med heat to allow the cubes to crisp.