Sautéed Mushrooms with Tomatoes and Basil

Sautéed Mushrooms with Tomatoes and Basil


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About this recipe: 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.


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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