So much time has passed since I discovered this meal and since this photo was taken that – as usual – I have already thrown away the magazine which contained the original recipe.
So I have to apologize again for not remembering the name of the author any longer.
In the original recipe the list of ingredients included also red wine: we have made this dish both with and without wine. In my own instructions I have put red wine in parentheses because there are only a few dishes among which I like its taste, and for this it did not fit in my opinion. Vegetables are somehow tastier and fresher without red wine. Herbs can be used to everyone’s own taste and the composition and amount of other spices is also completely optional. Mushrooms suit well, too, if no others are available.
PORTION: 2-3 servings
TIME TO MAKE: about 20 minutes
INGREDIENTS:
- 1 small broccoli
- 1 avocado
- 200 gr fresh, dried or frozen boletes (if dried, about 100 gr before soaking)
- 1 yellow onion
- 6 plum cherry tomatoes or 10 cherry tomatoes
- (½ dl red wine)
- salt, black pepper, paprika powder
- fresh parsley
- fresh rosemary
- lemon juice
- vegetable oil
- 1 tablespoon of butter
If you use dried mushrooms, soak them first and drain off the liquids. It’s also a good idea to squeeze them so that they are dry enough to be placed in the pan.
Chop the onion in small pieces.
Cut the broccoli in small buds and cook for a couple of minutes in slightly salted water. Drain and swirl in a saucepan with butter.
Cut the avocado in small cubes, place in a small container, squeeze a little lemon juice on top and sprinkle with a little salt and black pepper. Let it season for a few minutes.
Halve the tomatoes.
Fry the onions and mushrooms for a few minutes. Season with pepper, paprika powder and salt. Add a little oil (and red wine) – taste the flavor, add salt and pepper if necessary.
Put the avocado cubes in the mix and bake for five minutes, add the tomatoes and simmer until they start to get a little cooked on the surface.
Finally, add the broccoli and fry for a few minutes. Add lemon juice, chopped parsley and rosemary to your taste. Check the taste, mix well and serve hot.
Perfect as a side dish for meat, chicken or fish, or as a vegetarian dish to eat on its own.
Tags: baked broccoli avocado boletes mushrooms baked vegetables vegetarian
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