Oyster Mushrooms with Arugula
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
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.