- 200g shitake mushrooms or any mushrooms of your choice
- 200g French beans
- 2-3 tablespoons Geeta’s Premium Aubergine Pickle
- 2 tablespoons oil
- ½ cup plain yogurt or alternatively ½ small tub mascarpone cheese
- Heat oil and stir fry mushrooms and beans.
- Add the aubergine pickle and allow the mixture to cook for 5 minutes.
- Add yogurt or mascarpone cheese and a tablespoon of water if required and warm through.
Used in this recipe
Here's How We Serve Ours
Garnish with fresh leaves such as coriander, rocket, baby spinach or lamb's lettuce.