Sautéed Mushrooms with Tomatoes and Basil

    25 min

    A simple vegetarian starter I like making for guests. This is fantastic heaped onto a small serving plate over slices of grilled ciabatta - think of it as a really fantastic, embellished bruschetta.

    16 people made this

    Serves: 4 

    • 500g beef tomatoes
    • 4 cloves garlic
    • 125ml oil
    • 500g large white mushrooms, sliced
    • 1 bunch flat leaf parsley, finely chopped
    • 1 bunch basil, finely chopped
    • 1 tablespoon small capers
    • salt and freshly ground black pepper to taste
    • 2 tablespoons olive oil
    • 1 tablespoon lemon juice
    • Lemon wedges as a garnish (optional)

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Peel the tomatoes, cut the stem out, slice the tomatoes and lay in a single layer on kitchen paper.
    2. Peel the garlic and cut it into slices. Heat the oil in a frying pan and fry the garlic. Lay on kitchen paper. In the same pan, fry the mushrooms in the garlic oil in portions (2-3 minutes on each side) and also place on the kitchen paper.
    3. Arrange the mushrooms and tomatoes in a bowl. Sprinkle with garlic, capers and herbs. Season with salt and pepper and drizzle with olive oil and lemon juice. Toss and serve.

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