Mary Berry’s spinach, cabbage and mushroom stir-fry

Fresh and flavoursome, this is wonderful on its own or as a side dish with meat or fish. It is also perfect for vegetarians – the mushrooms make it very substantial and are a great substitute for meat.

mushroom stir-fry
Georgia Glynn Smith


PREP TIME: 10 minutes

COOK TIME : 10 minutes

2 tbsp olive oil
a knob of butter
1 onion, thinly sliced
250g (9oz) chestnut mushrooms, thickly sliced
200g (7oz) oyster mushrooms, cut in half lengthways
1 garlic clove, crushed
½ hispi cabbage, core removed and leaves shredded (see note)
150g (5oz) baby spinach

1. Heat the oil and butter in a large frying pan or wok. Add the onion and fry over a high heat for a few minutes. Stir in the mushrooms, then cover with a lid, reduce the heat and cook for 2 minutes. Remove the lid and brown over a high heat for a minute or so until golden. Add the garlic and fry for 30 seconds, then add the cabbage and stir-fry for 2-3 minutes, tossing over the heat. Tip in the spinach and toss in the pan until wilted.

2. Season well with salt and pepper and serve at once in a large bowl.


Hispi cabbage, also known as pointed cabbage or pointed spring cabbage, is a favourite of mine. With firm leaves that hold their shape in the pan, it stir-fries really well. It also keeps well in the fridge for up to a week – just remove any outer leaves that become a little tired.


Prepare the vegetables up to 2 hours in advance. Keep the cabbage fresh in a bag until ready to fry and just tip it straight into the pan.

Not suitable for freezing.

Mary Berry Quick CookingSAVE 20 PER CENT ON MARY’S NEW BOOK

Mary Berry Quick Cooking will be published by BBC Books on 21 February, price £22. As well as Mary’s introduction, the book contains more than 100 all-new recipes, plus her crucial tips for each one. Chapters include: Light Bites and Tapas; Speedy Soups; Salads and Grains; Fish; Poultry and Game; Pork, Lamb and Beef; Rice, Noodles and Pasta; Quick Veg; Puddings, and Baking. To order a copy for £17.60 until 3 March, visit or call 0844 571 0640; p&p is free on orders over £15.