Oyster Mushrooms with Arugula
Peel and finely chop the shallot.
Rinse thyme, shake dry and pluck the leaves.
Clean oyster mushrooms and halve, depending on size.
Heat the oil in a non-stick pan and cook the shallot until slightly translucent. Add mushrooms and thyme and cook briefly.
Pour in broth and vinegar, cover and cook for about 5 minutes over medium heat.
Meanwhile, rinse arugula and chives, shake dry and chop or slice thinly. Season mushrooms with salt and pepper and serve sprinkled with arugula and chives.