Earthy mushrooms and sweet chestnuts always go well together. Any leftovers from this dish can be blended with milk to make it into a quick soup.

Recipe (oil free, salt free):
Serves 1-2,
Chestnut mushrooms, sliced – 250g
Red onion, sliced – 1
Chestnuts chopped – 4
Garlic granules – 1/2tbsp
Onion granules – 1/2tbsp
Dried thyme – 1/2tbsp
Dried sage – 1/2tbsp

Put the onions in a hot pan. Cover and let them soften for 5 to 8 minutes on a low heat. Add the rest of the ingredients and increase the heat to medium. After 3 minutes, stir everything together. Cook for 6 minutes stirring frequently, until the mushrooms are cooked.

Original recipe:
Winter Squash, Stuffed with Buckwheat, Walnuts and Cranberries by Grateful Green Life, Chrissy Faery