Italian Mushroom Pan with Herbs

Summary

Ingredients

• 150 g onion (s), echallots
• 2 cloves garlic
• 1 kg mushrooms (mixed), e.g., oyster mushrooms, shitake, king oyster mushrooms, mushrooms
• 1 large bell pepper (s), (red)
• 4 medium tomato (s)
• 2 sprigs rosemary
• 5 sprigs lemon thyme
• 30 g pine nuts
• 100 g rocket
• 2 tablespoon balsamic vinegar
• salt
• pepper
• some sugar
• some clarified butter

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Instructions

1. Peel and finely dice the shallots and garlic. Fry in a little clarified butter in a large pan over medium heat. Season with salt, pepper and a little sugar and slowly roast until golden brown. Transfer to a bowl.
2. Pluck the rosemary needles from the branches, peel off the lemon thyme and finely chop both.
3. Clean, halve or quarter the mushrooms, cut the king oyster mushrooms into cubes.
4. Put some clarified butter in the pan again, fry the mushrooms in portions with the herbs over high heat and add to the scallions. Only then season with salt and pepper. It is very important not to fry too many mushrooms at once, otherwise they will draw water and the roasted taste cannot develop.
5. Core the peppers and tomatoes and cut into cubes. Fry with the pine nuts. Add the mushroom and onion mixture and balsamic vinegar and let simmer for about 5 minutes.
6. Wash, finely chop the rocket and fold in. Season to taste with salt and pepper.
7. On this first try I didn`t fold in the rocket, but put it on the plates and arranged the mushroom pan on top.
8. Since there is still enough left (only 2 eaters), the leftovers are seasoned to taste and served cold as a salad with sugar peas, lamb fillet and balsamic cream. Tasted very good. Quite a versatile recipe.