Oyster mushrooms & grilled peppers

250 g oyster mushrooms

2-3 Yugoslavian sweet peppers (or bell peppers)

Handful basil

Olive oil

Heat a medium size pan, add olive oil and sliced peppers. Season with salt and pepper and grill until starting to brown. Give them a good toss then add the mushrooms and cook until just soft. Top with fresh basil.

We served this alongside buckwheat flour crepes and a chunky ginger & coconut pumpkin soup.

Crepe recipe : https://greenkitchenstories.com/spinach-crepes-with-apple-chickpeas/

we skipped the spinach but added basil to the mix, very tasty!