Noodle pan with oyster mushrooms
ingredients:
- 2 onions
- 500 g oyster mushrooms
- 200 g broccoli
- 200 g croissant noodles
- 2 teaspoons of oil
- 2-4 tablespoons of soy sauce
- 1 tsp thyme
- salt & pepper
Preparation:
- Peel and finely dice the onions. Clean the oyster mushrooms and cut into bite-sized pieces.
- Wash the broccoli, divide into small flakes and finely chop the stalk.
- Cook the croissant noodles in boiling salted water until al dente, drain and set aside.
- Heat the oil in a coated pan. Sauté onions and broccoli over medium heat.
- Add oyster mushrooms and sauté for about 5 minutes until lightly browned and unfold their aroma.
- Stir in the thyme and season with salt and pepper.
- Deglaze with 5-6 tablespoons of water and soy sauce, bring to the boil briefly and simmer for 1-2 minutes.
- Drain the pasta, add to the mushrooms and mix everything well.
Tip: This vegan pasta pan with oyster mushrooms tastes particularly aromatic when the mushrooms are fried vigorously. Perfect as a quick everyday dish or light dinner.
