Silverbeet and Mushroom Mead Sauté
Pamela Durkin
3 tsp (15 ml) extra-virgin olive oil
2 leeks, cleaned well, cut in half and chopped
3 shallots, thinly sliced
2 garlic cloves, minced
225 g wild mushrooms such as chanterelles, sliced
1/4 cup (60 ml) dry mead
1 bunch silverbeet, stems removed, chopped
Pinch of salt
Heat oil in skillet. Add leeks, shallots and garlic; cook, stirring occasionally, for about 5 minutes or until vegetables have softened. Add mushrooms and mead and cook for another 5 minutes. Add silverbeet and salt; cook just until silverbeet is wilted.
Serves 4.
Each serving contains: 400 kilojoules; 3 g protein; 4 g total fat (1 g sat. fat, 0 g trans fat); 12 g carbohydrates; 2 g fibre; 96 mg salt
source: "The Mead Renaissance", alive Australia #11, autumn 2012
