The writing's on the wall 15 November 2019 The time for making your business sustainable is now. Find out how hospitality’s leaders, including Sue Williams and Chantelle 
Nicholson, are going green in The Caterer ’s Sustainability Special
In this week's issue... The writing's on the wall The time for making your business sustainable is now. Find out how hospitality’s leaders, including Sue Williams and Chantelle Nicholson, are going green in The [...]
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Recipe: Shiitake mushroom, caramelised onion and chickpea bake with Swiss chard

24 October 2019
Recipe: Shiitake mushroom, caramelised onion and chickpea bake with Swiss chard

Serves 4 to 6

  • 3tbs extra-virgin coconut oil
  • 680g shiitake mushrooms, stems removed and caps thinly sliced
  • 2tbs fresh thyme, chopped
  • 3 medium onions, quartered and thinly sliced lengthwise
  • ½tsp fine sea salt, plus more to taste
  • 170g sliced Swiss chard (tough stems removed)
  • 215g cooked chickpeas, drained,
  • 60ml cooking liquid reserved, or one 425g can chickpeas, drained and rinsed thoroughly
  • 1tbs tamari
  • 2tsp balsamic vinegar
  • 60ml filtered water if using canned chickpeas
  • 2tsp arrowroot powder
  • 1tbs filtered water
  • Freshly ground black pepper
  • 1 cauliflower bake topping (below)

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