Vegetable plate with oyster mushrooms

Name: Vegetable plate with oyster mushrooms
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 small zucchini (about 300 g); 150 g Oyster mushrooms or mushrooms; 1 small pepper (yellow or red; approx. 125 g); 3 Stem(s) Thyme or some parsley; 3-4 Tbsp Oil (e.g. olive oil); 1 Lemon; 1 TABLESPOON Wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp coarse pepper; 1 pinch Sugar

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 small zucchini (about 300 g)
150 g Oyster mushrooms or mushrooms
1 small pepper (yellow or red; approx. 125 g)
3 Stem(s) Thyme or some parsley
3-4 Tbsp Oil (e.g. olive oil)
1 Lemon
1 TABLESPOON Wine vinegar
7-10 Tbsp Salt
7-10 Tbsp coarse pepper
1 pinch Sugar

Directions

1
Clean and wash the zucchini, mushrooms and peppers. Cut the zucchini lengthwise into thin slices, e.g. with a peeler. Cut the mushrooms into pieces. Finely dice the bell peppers. Wash the thyme, remove the leaves
2
Heat the oil in a pan. Sauté the mushrooms in it while turning them. Add the diced peppers and fry for about 3 minutes
3
Squeeze the lemon. Deglaze vegetables with lemon juice, vinegar and approx. 2 tbsp. water. Boil everything up. Add zucchini and thyme and simmer for about 1 minute. Season to taste with salt, pepper and sugar
4
Lift out vegetables and mushrooms and arrange on plates. Drizzle marinade from the pan over them. Serve with baguette
5
Drink: cool rosé wine