Fried oyster mushrooms with Mediterranean tomato and zucchini ragout

Ingredients for 1 servings:

• 2 oyster mushrooms, depending on your appetite
• ½ onion(s)
• 1 small garlic clove(s)
• 2 tomatoes
• 1 zucchini
• 2 sprig(s) thyme or dried
• 1 tsp herbs de Provence
• 2 tbsp tomato paste
• some water
• Salt and pepper from the mill
• possibly lemon juice
• 2 tbsp oil (e.g. rapeseed oil)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

vegan, really tasty!

To make the ragout, first finely chop the onion and garlic clove, halve or quarter the zucchini depending on its size, and then slice it. Quarter the tomatoes and cut them into pieces. Sauté the onions and garlic in half the oil, then add the zucchini. The zucchini pieces can be allowed to brown a little. Now add the tomato pieces and season the whole thing with the thyme leaves, the herbs de Provence, salt, and pepper. Cover and let simmer for a while. Now mix the tomato paste with a little water until smooth and add it to the ragout. Meanwhile, heat the remaining oil in another pan until very hot and fry the whole oyster mushrooms in it; they should brown nicely! When the mushrooms are done, season with salt and pepper (freshly ground) and serve with lemon juice. Rice (approx. 50g per person) tastes wonderful with it and if you like, you can season the ragout with a little crème fraîche or sour cream, but then it’s no longer vegan.