Italian mushroom pan with herbs

Ingredients for 4 servings:

• 150 g onion(s), shallots
• 2 cloves garlic
• 1 kg mushrooms (mixed), e.g. oyster mushrooms, shitake, king oyster mushrooms, button mushrooms
• 1 large bell pepper(s) (red)
• 4 m.-sized tomatoes
• 2 sprigs rosemary
• 5 sprigs lemon thyme
• 30 g pine nuts
• 100 g arugula
• 2 tbsp balsamic vinegar
• Salt
• pepper
• some sugar
• some clarified butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Low in fat, the next day the leftovers are excellent as a salad

Peel and finely dice the shallots and garlic. Sauté in a little clarified butter in a large pan over medium heat. Season with salt, pepper, and a little sugar, and roast slowly until golden brown. Transfer to a bowl. Pluck the rosemary needles from the sprigs, strip the lemon thyme, and finely chop both. Clean and halve or quarter the mushrooms, and dice the king oyster mushrooms. Add a little more clarified butter to the pan, fry the mushrooms in batches with the herbs over high heat, and add to the shallots. Only then season with salt and pepper. It’s important not to fry too many mushrooms at once, otherwise they will absorb water and the roasted flavor will not develop. Deseed and dice the peppers and tomatoes. Sauté with the pine nuts. Add the mushroom and onion mixture and balsamic vinegar and simmer for about 5 minutes. Wash the arugula, finely chop it, and fold it in. Season with salt and pepper to taste. For this first attempt, I didn’t fold in the arugula, but instead placed it on plates and served the mushroom pan on top. Since there was still plenty left over (only two people), I seasoned the leftovers the next day and served them cold as a salad with snow peas, lamb fillet, and balsamic vinegar. It tasted very good. A fairly versatile recipe.