Mushrooms with Braised Onions and Tomatoes
Ingredients
- 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
Instructions
- Cut any damaged parts from the mushrooms, scrape the caps and stems if necessary and cut off the stalk ends.
- 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.
- 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.
- Transfer the mushroom mixture to a hot plate and sprinkle with the herbs.
- Serve with: boiled rice or fresh Granary bread.
Calories: 238 kcal
Carbohydrates: 26 g
Protein: 10 g
Fat: 14g
Saturated Fat: 2 g
Sodium: 185 mg
Potassium: 1537 mg
Fiber: 8 g
Sugar: 15 g
Vitamin A: 2895 IU
Vitamin C: 55 mg
Calcium: 78 mg
Iron: 3 mg