Mushroom and Broccoli Pan
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 dash rapeseed oil
- 1 medium onion (s), red
- 500 g broccoli
- 400 g mushrooms
- 150 ml almond milk (almond drink)
- 2 teaspoon, heaped chestnut flour
- 1 teaspoon vegetable stock, grained
- Cayenne pepper
- possibly salt
Print Recipe
Pin Recipe Instructions
- Divide the broccoli into small florets, remove the woody bark from the stem and cut into small pieces. Cut the mushrooms into not too thin slices. Dice the onion.
- Cook the broccoli in the microwave according to the manufacturer`s instructions (900 watts for me = 5 min.) If you don`t have any, do this on the stove.
- In the meantime, heat the oil in a large non-stick pan and let the onion translucent, then fry the mushrooms. Season with granulated broth and cayenne pepper (you have to feel your way around with the cayenne pepper). Do not put a lid on, otherwise the mushrooms will pull too much water.
- Add half of the almond milk to the mushrooms. Fold the broccoli into the mushrooms without the cooking water.
- Mix the chestnut flour with the rest of the almond milk and stir into the mushroom pan. Take off the fire, possibly add salt if you like.
- Can be enjoyed as a main course or as a vegetable side dish.
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