Mushroom and broccoli stir-fry
Broccoli (small)
Ingredients · Servings 2
- 1 Broccoli
- 250 g Champignon
- 1 white onion
- 1 clove of garlic
- 2 tbsp olive oil
- Salt
- 1 Dose Tomato
- The Chili Flock
- 1 Tl Oregano
- 200g sheep's cheese
Method · 35 min
- Clean the broccoli and divide it into small florets. Clean the mushrooms. Halve the onion and cut it into thin wedges; slice the garlic thinly. Heat the oil in an ovenproof pan. Sauté everything for 5 minutes, turning occasionally, and season with salt. Add the tomatoes, bring to a boil, and season with salt, chili flakes, and oregano. Simmer over low heat for 10 minutes.
- Meanwhile, preheat the oven to 240°C (220°C fan-assisted). Crumble the feta cheese into large pieces. Distribute the cheese over the vegetables and bake on a rack in the upper third of the oven for about 10 minutes.
g g Champignons (klein)
Can of diced tomatoes (400g)
sheep's cheese (in brine)
