Tangy Sweet and Sour Mushrooms with Brown Rice

I’m having a really big chestnut mushroom phase at the moment. These little guys are going in everything I cook, they’re so savoury and tasty.

They also make a great meat substitution, more so than the classic white mushroom because they have a much stronger taste.

This is another easy dish if you only have basic cupboard ingredients and little time. I’m using brown rice and I mixed it all together because I prefer the texture but you can use whatever rice you have hanging around, and serve on the side or even over noodles.


Tangy Sweet and Sour Mushrooms with Brown Rice


1/2 punnet of chestnut mushrooms
1 small green pepper
1 small white onion
Handful frozen peas
Around 50g cooked brown rice
2 spring onions
Handful sesame seeds
2 tablespoons sesame oil
2 tablespoons sunflower oil
1 clove garlic

For the tangy sweet and sour sauce

2 teaspoons ketchup
3 teaspoons sweet chilli sauce
3 teaspoons soy sauce
1 teaspoon white wine vinegar
1 teaspoon balsamic vinegar

Chop all the vegetables and add to a large pan with the sunflower and sesame oil and garlic. Hold back the spring onions for now unless you like them really cooked (I like a bit of bite).

Gently fry the veg until they’re soft and the mushrooms are cooked.

Stir in the sauce ingredients, just put them all in the same time together. Taste and if it’s too vinegary, add more ketchup and sweet chilli sauce or even sugar to taste. I like mine a bit sweeter but you can adjust accordingly.

Finally add your peas – I use frozen ones and they only need a few minutes in a hot pan to cook. Stir in your rice, or serve over the rice if you don’t want it to be mixed in.


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