1/2 stick (2 oz) 50 g butter
2 lb (900 g) button mushrooms
1 small onion, chopped
2 tomatoes, peeled and cut into wedges
1/2 cucumber, chopped
salt and freshly ground black pepper
1 tbsp lemon juice
1 small bunch fresh herbs, chopped
2 lb (900 g) button mushrooms
1 small onion, chopped
2 tomatoes, peeled and cut into wedges
1/2 cucumber, chopped
salt and freshly ground black pepper
1 tbsp lemon juice
1 small bunch fresh herbs, chopped
method
1. Melt the butter in a saucepan and add the mushrooms and onion.
2. Cook for 5 minutes over moderate heat, then reduce the heat and cook for 20 minutes until the vegetables are tender.
3. Mix in the tomatoes and cucumber and cook for a further 3 - 5 minutes.
4. Mix in the lemon juice with salt and pepper to taste.
5. Add the herbs and serve immediately.
2. Cook for 5 minutes over moderate heat, then reduce the heat and cook for 20 minutes until the vegetables are tender.
3. Mix in the tomatoes and cucumber and cook for a further 3 - 5 minutes.
4. Mix in the lemon juice with salt and pepper to taste.
5. Add the herbs and serve immediately.
serving amount
serves 6-8
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