Mushrooms with Braised Onions and Tomatoes recipe
information
290 calories per serving
ingredients
800 g (1 3/4 lb) cup or button mushrooms
2 large onions
4 beef tomatoes
10 black olives
3 tablespoons olive oil
salt and freshly milled white pepper
1 teaspoon chopped rosemary
1 tablespoon chopped mixed herbs (parsley, chervil and tarragon)
2 large onions
4 beef tomatoes
10 black olives
3 tablespoons olive oil
salt and freshly milled white pepper
1 teaspoon chopped rosemary
1 tablespoon chopped mixed herbs (parsley, chervil and tarragon)
method
1. Cut any damaged parts from the mushrooms, scrape the caps and stems if necessary and cut off the stalk ends.
2. Wash in lukewarm water and drain thoroughly, then halve the mushrooms or cut them into thick slices. Cut the onions into wedges. Peel the tomatoes and cut them into wedges. Rinse the olives in lukewarm water and drain.
3. Heat the oil in a large frying pan and fry the onion until transparent. Add the mushrooms and fry both sides, then add the olives and tomato wedges and season to taste. Cover the pan and braise over a low heat for about 10 minutes.
4. Transfer the mushroom mixture to a hot plate and sprinkle with the herbs.
Serve with: boiled rice or fresh Granary bread.
2. Wash in lukewarm water and drain thoroughly, then halve the mushrooms or cut them into thick slices. Cut the onions into wedges. Peel the tomatoes and cut them into wedges. Rinse the olives in lukewarm water and drain.
3. Heat the oil in a large frying pan and fry the onion until transparent. Add the mushrooms and fry both sides, then add the olives and tomato wedges and season to taste. Cover the pan and braise over a low heat for about 10 minutes.
4. Transfer the mushroom mixture to a hot plate and sprinkle with the herbs.
Serve with: boiled rice or fresh Granary bread.
serving amount
serves 4
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