Recipe - Sautéed wild mushrooms with sauerkraut, roasted sesame seeds and toasted sesame oil


300g mixed wild mushrooms
50g sauerkraut
30g unsalted butter
1 garlic clove, finely chopped
½ lemon juice
½ small pack parsley, roughly chopped
1 tbsp black roasted sesame seeds
Toasted sesame oil (to serve)


1. Clean the mushrooms of excess dirt using a small brush. If you need to wash them under cold water, do it quickly as mushrooms act like sponges and will soak up the water.  
2. Melt the butter until foaming. Add the garlic and cook for 30 seconds. Add the mushrooms and fry for 1-2 mins – try to keep the shape as this all adds to the presentation.
3.Add the sauerkraut with some of the brine from the jar to the pan, mix together on the heat for another minute. Season and finish with a squeeze of lemon juice, the parsley and roasted sesame seeds. Drizzle with toasted sesame oil to serve.

Prep time - 10 minutes
Cook time - 10 minutes
Serves - 2
Serving suggestion - perfect as a small plate
Calories per serving - 275

Gluten free
Allergens: N/A