Fried feta cheese with mushrooms

Ingredients for 2 servings:

• 250 g mushrooms (optional other mushrooms)
• 1 shallot(s) or onion
• 100 g chicory or arugula
• 2 packs of feta cheese (or the equivalent made from cow’s milk)
• 5 tbsp olive oil
• 1 pinch of salt
• 1 pinch(s) of pepper
• Mixed herbs and pepper, made from oregano (40%), thyme (40%) and black pepper (20%)
• 1 egg(s)
• Breadcrumbs or flour
• 1 piece(s) of lemon(s) for the plate

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Low carb or as saganaki

Slice the cleaned mushrooms and cut the onion into small pieces. Set aside a few lettuce leaves for garnish and chop the rest. Halve both feta cheeses and let them drain slightly on kitchen paper. Heat 3 tablespoons of oil in a pan, add the mushroom slices, season with salt and pepper, stir through, and fry for about 4 minutes. Then add the sliced ​​onion and fry for another 3 minutes. Now add the sliced ​​lettuce to the mushrooms and sauté briefly, then stir everything together and remove the pan from the heat. In another pan, heat 2 tablespoons of oil, add the cheese halves, sprinkle with the herb mixture, and fry briefly. When the underside begins to melt, turn the cheese halves over and add more of the herb mixture. Fry the cheese for a total of about 5 minutes, turning several times. Then remove from the pan and serve with the mushrooms. Optionally, for a breaded version, coat the cheese halves in beaten egg and breadcrumbs before frying.