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🍽️ Creamy Mushroom Stew with Broccoli

414 kcal · 30 min · 4 servings

Ingredients

• 500 g mixed mushrooms (white button mushrooms, oyster and shiitake mushrooms)
• 1 carrot
• 1 garlic clove
• 2 sprigs marjoram
• 2 tbsp olive oil
• salt
• pepper
• 1 pinch ground cumin
• 200 ml oat cream (or soy cream)
• 0.25 organic lemon
• 300 g broccoli

Instructions

1. 1. Clean the mushrooms. Rinse them briefly if necessary and cut them in half.
2. 2. Peel the carrot and cut it into small cubes.
3. 3. Peel the garlic clove and chop it finely.
4. 4. Wash the marjoram, shake it dry, and pluck the leaves from the stems.
5. 5. Heat the oil in a frying pan.
6. 6. Sauté the garlic and carrot cubes over medium heat for 5 minutes.
7. 7. Add the mushrooms to the pan and sauté them for another 7 minutes.
8. 8. Season the mixture with marjoram, salt, pepper, and cumin.
9. 9. Stir in the oat cream and mix well.
10. 10. Rinse the lemon wedge.
11. 11. Grate the zest of the lemon.
12. 12. Squeeze the juice of the lemon.
13. 13. Finish the stew with the lemon zest and juice.
14. 14. Bring plenty of water with salt to a boil.
15. 15. Clean the broccoli and wash it.
16. 16. Divide the broccoli into small florets.
17. 17. Boil the broccoli florets in the boiling water for 5 minutes.
18. 18. Serve the mushroom stew on plates and place the broccoli alongside.
19. 19. Sprinkle some pepper over the dish and serve.

Nutrition per serving

• kcal: 414
• Protein: 19 g · Fett/Fat: 33 g · Carbs: 11 g