We had lots of mushrooms left from our trip to the farmers’ market last week. I’m off to Turkey later today and wanted to use them up. I knew my SO would probably not use them. There was a bag of spinach as well.
I took some raw prawns from the freezer and threw them in a dry pan on a low heat to start the thawing process.
Meanwhile, I chopped half an onion, three-quarters of a red pepper lurking in the fridge, and peeled the mushrooms. (You don’t have to peel mushrooms but I just do).
After removing the thawing and just-starting-to-tinge-slightly-pink prawns from the pan and setting them on some kitchen paper in a bowl, I wiped the pan and heated some oil.
I fried the chopped onion and peppers, then added the mushrooms.
While they were colouring I put some spinach in a pan with hot water and a little salt and put the lid on it.
I threw the prawns back in and cooked them through.
Finally I put in a good spoonful of the chili jelly we bought at the farmer’s market and melted it in, ensuring everything was covered and the jelly (now a sauce) was warmed through.
I put the prawn & mushroom quickie on a bed of the spinach and served it with a Marks & Spencer garlic & parsley butter ciabatta.
It was really nice. Quick and light. I’ll definitely do it again.