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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Greek
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 Tbsp olive oil
  • 3 cloves of garlic
  • 150 g portobello mushrooms
  • 1 Tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1 handful of red/yellow baby tomatoes
  • 50 g feta cheese crumbled
  • Salt & pepper
  • Mint leaves to garnish
  • Lemon juice

Method
 

  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.