1 lb (450 g) button mushrooms
1 large onion
1 large clove garlic
4 tbsp (60 ml) olive oil
juice of 1 lemon
2 tbsp (30 ml) tomato puree (paste)
2 tbsp (30 ml) chopped lemon thyme (or common thyme)
1 large onion
1 large clove garlic
4 tbsp (60 ml) olive oil
juice of 1 lemon
2 tbsp (30 ml) tomato puree (paste)
2 tbsp (30 ml) chopped lemon thyme (or common thyme)
method
1. If the mushrooms are small, leave them whole, if not, halve or quarter them depending on their size.
2. Quarter and thinly slice the onion and finely chop the garlic.
3. Heat the oil in a saucepan on a low heat.
4. Stir in the mushrooms, onion and garlic, cover the pan and cook them gently for 10 minutes.
5. Add the lemon juice, tomato paste and lemon thyme.
6. Cover again and cook for a further 5 minutes.
7. Serve in warm bowls with wholemeal (whole grain) bread.
2. Quarter and thinly slice the onion and finely chop the garlic.
3. Heat the oil in a saucepan on a low heat.
4. Stir in the mushrooms, onion and garlic, cover the pan and cook them gently for 10 minutes.
5. Add the lemon juice, tomato paste and lemon thyme.
6. Cover again and cook for a further 5 minutes.
7. Serve in warm bowls with wholemeal (whole grain) bread.
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