Purslane with Mushrooms

If you've never eaten purslane, this is an easy and delicious recipe with lots of mushrooms. It's quick and has bags of flavor. It's a great side dish combined with roast chicken or grilled salmon.

Course Side Dish

Cuisine Healthy

Keyword mushrooms, purslane

Diet vegetarian

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 266

Author Simone

Ingredients

500 g winter purslane sliced into smaller pieces
1 tbsp olive oil
1 onion chopped
3 garlic cloves minced
5 cm ginger grated
1 yellow pepper diced
250 g mushrooms
2 tbsp soy sauce or coconut aminos
1 tbsp crispy chilli oil

To serve

15 g flat parsley chopped
2 spring onions sliced
1 tbsp sesame seeds

Metric - Us customary

Instructions

Start by cleaning the purslane. Cut off the bottom of the bunch and rinse well. Drying is easiest in a salad spinner.
Heat the oil in a wok or large frying pan. Brown the onion. Add the garlic, ginger and pepper and fry briefly.
Stir-fry the mushrooms until cooked and golden brown.
Now it's time to add the purslane. This, like spinach, will shrink enormously. You can cut the purslane into smaller pieces before frying, or you can do this after frying. Otherwise, you will end up with long strings, which are not very pleasant to eat. Allow the excess liquid to evaporate a little.
Finally, add the soy sauce and crispy chilli oil and fry briefly.
Serve the purslane with sesame seeds, fresh parsley and spring onion.

Notes

Storage: this dish is best eaten right away but can be stored in the fridge for up to 2 days. It might become a bit wetter after storing. I wouldn't recommend freezing.

Purslane can be a bit stringy after cooking, so it really is a good idea to chop it into smaller parts so it becomes easier to eat.

Nutrition