for 4 person

Savoy cabbage

1 tbsp	butter
1	shallot, finely chopped
400 g	savoy cabbage, cut into thin slices
½ dl	water
¼ tsp	salt
a little	pepper

Mushrooms

3 tbsp	olive oil
¾ tsp	smoked paprika
¾ tsp	garlic powder
½ tsp	salt
a little	pepper
6	king oyster mushrooms, halved lengthwise

To fry

½ tbsp	olive oil
25 g	butter
4 sprig	thyme, leaves torn off
1	lemon, use a little grated zest and 1 tbsp of juice

How it's done

Savoy cabbage

Heat the butter in a pan. Add the shallot and savoy cabbage, sauté for approx. 5 mins. Pour in the water, cover and simmer for approx. 10 mins. until soft, season.

Mushrooms

In a small bowl, mix the oil with all the other ingredients up to and including the salt. Score the cut surfaces of the mushrooms with a criss-cross pattern, brush with the marinade.

To fry

Heat the oil in a wide non-stick frying pan. Reduce the heat, add the mushrooms (cut side down), fry for approx. 3 mins. Turn the mushrooms, fry for a further 3 mins. Add the butter, mix. Add the thyme, lemon zest and juice, mix. Serve the mushrooms with the savoy cabbage.

Show complete recipe