Pan-fried portobello mushrooms with oregano and thyme



Hearty, healthy and packed full of essential vitamins and nutrients, mushrooms are easily transformed with just a few simple flavours, making them one of the most versatile vegetables. Here is a simple side dish that can be served as part of breakfast, lunch or dinner.

2 large portobello mushrooms, thickly sliced

1 garlic clove, peeled and finely chopped

1 tbsp olive oil

1/2 tsp dried thyme

1/2 tbsp fresh oregano leaves

salt and pepper to taste

Heat the olive oil in a pan over medium-high heat. Add the garlic and stir fry for 30 seconds until fragrant. Add the mushrooms and cook until they begin to gain some colour. Add the dried thyme and season to taste with salt and pepper. Continue cooking until the mushrooms begin to soften and become golden. Add the fresh oregano leaves, stir through and continue cooking for another minute or so before removing from the heat.

Serves 2 as a side dish.

Serving suggestions:

A delicious side for a big breakfast

Simply enjoyed on toast and topped with shaved parmesan

Stirred through cooked quinoa, served on a bed of lemon and olive oil dressed rocket and topped with crumbled feta


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