Instructions

1. Cut the mushrooms into bite-sized chunks.
2. Thinly slice the garlic. Cut the tomatoes in half.
3. Heat the oil in a non-stick pan, then fry the garlic for 30 seconds.
4. 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.
5. Put a lid on, turn down the heat and sauté for 8-10 minutes until the vegetables become tender.
6. Crumble the cheese on top and serve, garnished with mint leaves.