Grilled mushrooms with blueberries
- 4 Portobello mushrooms
- 500 g chestnut mushrooms
- 3 king oyster mushrooms
- marinade: oil, honey, garlic powder, soy sauce, salt and pepper
- 150–200 g fresh blueberries
Wash the mushrooms. Cut the Portobello mushrooms into finger-thick slices, remove the stems from the chestnut mushrooms, and slice the king oyster mushrooms horizontally. Add the mushrooms to a little oil in a hot pan.
Season with salt and pepper, sprinkle with garlic powder to taste, and add a dash of honey and soy sauce. Fry until cooked.
Pile onto a large plate and sprinkle with the washed blueberries. This exciting combination makes a perfect side dish or can be served with toast for a light supper.