🍽️ Sautéed Oyster Mushrooms with Arugula

Name: Sautéed Oyster Mushrooms with Arugula
Total time: 30 min
Cuisine: German
Ingredients: 1 shallot; 2 sprigs thyme; 125 g oyster mushrooms; 1 tsp olive oil; 1 tbsp balsamic vinegar; 3 tbsp classic vegetable broth; salt; pepper; 10 leaves arugula; 0.25 bunch chives

92 kcal · 30 min

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Ingredients

1 shallot
2 sprigs thyme
125 g oyster mushrooms
1 tsp olive oil
1 tbsp balsamic vinegar
3 tbsp classic vegetable broth
salt
pepper
10 leaves arugula
0.25 bunch chives

Instructions

1. Peel the shallot and chop it very finely.
2. Wash the thyme, shake off excess water, and strip the small leaves from the stems.
3. Clean the oyster mushrooms, wash them gently, and halve them if they are too large.
4. Heat the oil in a non-stick pan and sauté the shallot until translucent. Add the thyme and mushrooms and sauté briefly.
5. Pour in the vinegar and broth, cover the pan, and simmer for about 5 minutes over medium heat.
6. Meanwhile, wash and dry the arugula and chives. Cut the chives into fine rings. Season the mushrooms with salt and pepper, place them on a plate, and garnish with the arugula and chives.

Nutrition per serving

kcal: 92
Protein: 5 g · Fett/Fat: 5 g · Carbs: 6 g