Boil the broccoli in salted water for about 3 minutes and then drain in a colander. Then, when it has cooled slightly, pluck it into small pieces. Wash the leek, cut in half lengthways and cut diagonally into small 1 cm long pieces.
Add 1 tablespoon olive oil to the pan and heat it up. Slice the brown mushrooms, add to the hot pan and distribute well. Wait until the first turning until the mushrooms are browned on the underside - this gives them an intense roasting taste. Then turn the mushrooms and let them brown on the other side as well. Now add the leek, broccoli and the green beans and evenly distribute a teaspoon of vegetable stock on top. Fry for approx. 7 minutes at a medium temperature, turning several times.
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