Vegan Mushroom Ragout with Broccoli

Ingredients

• 500 g mixed mushrooms (white button mushrooms, oyster mushrooms, and shiitake mushrooms)
• 1 Carrot
• 1 clove of garlic
• 2 sprigs of marjoram
• 2 tbsp olive oil
• Salt
• Pepper
• a pinch of ground cumin
• 200 ml oat cream (or soy cream)
• 0.25 organic lemon
• 300 g broccoli

Instructions

1. 1.

   Clean the mushrooms, wash if necessary and halve them. Peel the carrot, dice it into small cubes. Peel and finely chop the garlic. Wash the marjoram, shake it dry and pluck the leaves.

2. 2.

   Heat the oil in a pan, sauté the garlic and diced carrots over medium heat for 5 minutes. Then add the mushrooms and sauté for 7 minutes. Season with marjoram, salt, pepper and cumin. Add the oat cream and stir. Rinse the lemon quarter, zest it and squeeze the juice. Season the ragout with lemon zest and juice.

3. 3.

   Bring plenty of salted water to a boil on the side. Clean, wash and cut the broccoli into florets and cook in the water for 5 minutes. Arrange the mushroom ragout with broccoli on plates and serve sprinkled with pepper.