Oyster mushrooms & grilled peppers
250 g oyster mushrooms
2-3 Yugoslavian sweet peppers (or bell peppers)
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.
we skipped the spinach but added basil to the mix, very tasty!