Creamy Mushrooms with Kale and Sunflower Seeds

Yum, yum, yum!


Really simple:


300g chopped mushrooms
1-1.5 cups soy milk
70g sunflower seeds
A bunch of kale


You know I’m one to throw things together so these instructions are a bit casual! Fry mushrooms in oil, add sunflower seeds and soy milk and simmer, you’ll want to simmer this until the sauce reduces and is creamy. By that time the sunflower seeds ought to have softened and fattened. Salt generously to taste. I don’t use cornflower to thicken – you might want to – but I prefer to reduce. When thick and almost done, stir through kale and keep on heat until light green, you don’t want to blast the heck out of the kale, it should just be cooked until it softens. Serve with pepper, salad and roast vegetables!

One Comment Add yours

  1. Peter Riches says:

    Hi Jess! Fi forwarded your recipe to me. She doesn’t like mushroom and I do, so she suggested it for my lunch. I just tried it and it’s yummy! I didn’t have kale, so I substituted the outer leaves of a cabbage and some perpetual spinach. I saved some for tomorrow.

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