Sauteed mushroom with feta
6 Jun 2024
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Background
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
- 2 Tbsp olive oil
- 3 cloves of garlic
- 150g portobello mushrooms
- 1 Tbsp red wine vinegar
- 1 tsp dried oregano
- 1 handful of red/yellow baby tomatoes
- 50g feta cheese, crumbled
- Salt & pepper
- Mint leaves to garnish
- Lemon juice
Instructions
- 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.
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Categories
- Meal Type: - Brunch - Everyday - Lunch - Main - One Pot - Quick & Easy - Side - Supper
- Cuisines: - Greek
- Occasions: - Barbecue - Dinner Party - Parties
- Health and Diet: - Combination - Diabetic - Egg Free - Gluten Free - High Fibre - Nut Free - Sugar Free - Vegetarian
- Skill Levels: - Easy
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