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A nice, simple and tasty purslane recipe with mushrooms, pepper and ginger. It’s a perfect side dish and a pretty simple recipe to make with fresh purslane.
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Purslane recipe
Ah, purslane! It is a vegetable that, in my opinion, is not nearly as popular as it should be. You can sometimes find it in the supermarket, but usually you have to go to specialty grocery stores with a wider selection or farmers markets might be a good place to check as well. Apparently it is a common weed and pretty easy to grow your own. I recently also made a delicious purslane salad and will be sharing the recipe for that soon too and I made this delicious noodle dish with purslane as well.
My first introduction to purslane was somewhere in my teenage years. I was visiting a friend of mine as a child. Her parents had a farm which I found really interesting. So I spend a lot of time there and consequently stayed for lunch often as well. Traditionally they ate the warm meal during lunch and on many occasions it was a purslane mash. I did not like it at all. The end result was always a bit sour and I thought the taste was really weird. Not sure if that had anything to do with the cooking skills of my friends mum, but regardless I wasn’t all that positive about purslane.
Summer or winter purslane
Since it’s ages ago I can no longer remember if we ate the purslane in winter or summer. There are two types of purslane (portulaca oleracea). One that is called ‘summer purslane’ and can be found from June to September. The leaves of the summer purslane are a bit different. More like a succulent almost. Winter purslane (October to March) has round, saucer-shaped leaves that are thinner. And are more delicate.
The recipe I’m giving you today is for winter purslane with mushrooms. Good to know.
What goes into this purslane recipe?
Purslane, of course. Use at least 500 grams for 2 people. Like spinach, purslane wilts a lot. It’s also useful to know that it’s better to cut the purslane a little smaller for this dish. It tends to form lumps when it’s sauteed and that is a little harder to eat. So I would suggest cutting it a little smaller before sautéing but of course it is equally easy to cut it on your plate.
Other ingredients include ginger, garlic, onion, mushrooms, black pepper, pinch of salt and bell pepper. Which mushrooms you use is up to you. I used those little Asian mushrooms, but chestnut mushrooms, oyster mushrooms, portobello mushrooms or regular mushrooms are also delicious.
Flavorings
For the flavor, I used soy sauce and crispy chilli oil. And to serve, sesame seeds, parsley and spring onions. It is delicious with cooked potatoes (either white potatoes or sweet potatoes), potato gratin or mashed potatoes.
Questions about purslane recipe
Yes you can replace the purslane with arugula or spinach
Purslane doesn’t keep very well, so eat it within 2-3 days and store in the vegetable drawer of the fridge.
Purslane with mushrooms
Ingredients
- 500 g winter purslane
- 1 tbsp olive oil
- 1 onion chopped
- 3 garlic cloves minced
- 5 cm ginger grated
- 1 yellow pepper diced
- 250 g mushrooms
- 2 tbsp soy sauce or coconut aminos
- 1 tbsp crispy chilli oil
To serve
- 15 g flat parsley chopped
- 2 spring onions sliced
- 1 tbsp sesame seeds
How to make this purslane recipe
- Start by cleaning the purslane. Cut off the bottom of the bunch and rinse well. Drying is easiest in a salad spinner.
- Heat the oil in a wok or large frying pan. Brown the onion. Add the garlic, ginger and pepper and fry briefly.
- Stir-fry the mushrooms until cooked and golden brown.
- Now it’s time to add the purslane. This, like spinach, will shrink enormously. You can cut the purslane into smaller pieces before frying, or you can do this after frying. Otherwise, you will end up with long strings, which are not very pleasant to eat. Allow the excess liquid to evaporate a little.
- Finally, add the soy sauce and crispy chilli oil and fry briefly.
- Serve the purslane with sesame seeds, fresh parsley and spring onion.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
