Quick mushroom – tomato – arugula – pan

Ingredients for 2 servings:

• 1 tbsp olive oil
• 1 piece(s) butter, about 1 tbsp
• 1 large onion(s)
• 500 g mushrooms (white, brown or mixed)
• 2 cloves garlic
• 2 tomatoes
• Salt and pepper from the mill
• 2 tbsp crème fraîche or sour cream
• 50 g arugula or basil or parsley
• possibly bell pepper(s) or
• possibly zucchini

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with a garlic and white wine sauce. Delicious with rice, pasta, or gnocchi.

Heat the oil and butter in a non-stick pan and briefly sauté the finely chopped onion. Then add the cleaned and quartered mushrooms and fry over relatively high heat for about 5 minutes. Next, add the finely diced garlic and the diced tomatoes and fry for another 2 minutes. Deglaze with the wine and stir in the crème fraîche. Season generously with salt and pepper and allow the sauce to reduce slightly. Remove from the heat and stir in the chopped arugula just before serving. Serve with baguette bread. Rice, pasta, or ready-made gnocchi from the refrigerated section also go well with the mushrooms. If you don’t like warm arugula, you can replace it with basil or parsley, for example. To use up leftovers, you can also add finely chopped bell peppers or zucchini to the pan.