Summary

Ingredients

• 2 oyster mushrooms, depending on your appetite
• 0.5 ½ onion (s)
• 1 small clove garlic
• 2 tomato (s)
• 1 zucchini
• 2 sprigs thyme or dried
• 1 teaspoon herbs Provence
• 2 tablespoon tomato paste
• some water
• Salt and pepper from the mill
• possibly lemon juice
• 2 tablespoon oil (e.g. rapeseed oil)

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Instructions

1. For the ragout, first finely chop the onion and the clove of garlic, halve or quarter the zucchini depending on the size and then cut it into slices. Quarter the tomatoes and cut into pieces.
2. Now fry the onions and garlic in half of the oil, then add the zucchini. The zucchini pieces are welcome to get some color. Now the tomato pieces are added and the whole thing is seasoned with the thyme leaves, the herbs of Provence, salt and pepper. Put the lid on and let it simmer a little. Now the tomato paste is stirred with a little water and added to the ragout.
3. In the meantime, let the remaining oil get very hot in another pan and fry the whole oyster mushrooms in it, they can turn nice and brown! When the mushrooms are ready, season with salt and pepper (from the mill) and serve with lemon juice.
4. Rice (approx. 50 g per person) also tastes wonderful and if you want, you can add a little crème fraîche or sour cream to the ragout, then it`s no longer vegan.