Oyster Mushrooms with Arugula
Oyster Mushrooms with Arugula - This slimming dish is particularly easy
Healthy, because
Even smarter
Fungi are among the few plant foods that contain a lot of vitamin D; the vitamin that is important for cell growth is mostly found in animal products. This is a good reason to regularly enrich your menu with mushroom meals - this is especially true for vegetarians who completely avoid animal foods!
Finely chopped flat-leaf parsley makes for even more herbal spice! Served together with some bread (for example wholemeal baguette), this quick pan-fried dish makes a wonderful light dinner or vegetarian starter.
Ingredients
- Ingredients
- 1 shallot
- 2 sprigs thyme
- 125 grams Oyster mushrooms
- 1 tsp olive oil
- 1 Tbsp balsamic vinegar
- 3 Tbsps Vegetable broth
- salt
- peppers
- 10 sheets Arugula
- ¼ bunch Chives
Kitchen utensils
Preparation steps
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.
