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.
Marianne
16 people made this
Ingredients
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)
Method
Prep:10min ›
Cook:15min ›
Ready in:25min
- Peel the tomatoes, cut the stem out, slice the tomatoes and lay in a single layer on kitchen paper.
- 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.
- 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.
