Sauteed mushroom with feta
This sautéed mushroom with feta is a delicate, zesty dish which is perfect for summer meals – either as a light lunch on toasted sourdough bread or on the side of grilled/barbecues fish/meat. For a vegan version you can use plant-based feta alternative cheese. For a spiced version, add some chilli flakes to the mushrooms.
Ingredients
Method
- Cut the mushrooms into bite-sized chunks.
- Thinly slice the garlic. Cut the tomatoes in half.
- Heat the oil in a non-stick pan, then fry the garlic for 30 seconds.
- Add the mushrooms, oregano and the vinegar and stir for a couple of minutes, then add the tomatoes and a splash of water. Season to taste with salt &pepper.
- Put a lid on, turn down the heat and sauté for 8-10 minutes until the vegetables become tender.
- Crumble the cheese on top and serve, garnished with mint leaves.