Tomato marinated mushrooms

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To learn more about tomatoes, Read:
Cooking with tomato

 

Servings 4

These mushrooms can be served as a first course our as an accompaniment. They can be prepared  in advance and refrigerated for 4 days.

Prep Time15 minsCook Time15 minsTotal Time30 mins

 250 g small mushrooms
 2 tbsp (30 ml) extra virgin olive oil
 1 tbsp (15 ml) chopped onion
 1 tbsp (15 ml) chopped fresh parsley
 2 tbsp (30 ml)white wine vinegar
 ¼ cup (60 ml) tomato, peeled, seeded and purée in a food processor or blender
 1 clove of garlic, finely chopped
 Salt and pepper
 Leaves of lettuce

1

In a skillet, heat oil and cook onions over medium heat until transparent.

2

Add mushrooms and cook until lightly brown.

3

Add remaining ingredients and boil 3 Minutes.

4

Cool at room temperature. At this point the mushrooms can be refrigerated for up to 2 days.

5

Just before serving put a leave of lettuce dessert plates and put marinated mushrooms on lettuce.

Ingredients

 250 g small mushrooms
 2 tbsp (30 ml) extra virgin olive oil
 1 tbsp (15 ml) chopped onion
 1 tbsp (15 ml) chopped fresh parsley
 2 tbsp (30 ml)white wine vinegar
 ¼ cup (60 ml) tomato, peeled, seeded and purée in a food processor or blender
 1 clove of garlic, finely chopped
 Salt and pepper
 Leaves of lettuce

Directions

1

In a skillet, heat oil and cook onions over medium heat until transparent.

2

Add mushrooms and cook until lightly brown.

3

Add remaining ingredients and boil 3 Minutes.

4

Cool at room temperature. At this point the mushrooms can be refrigerated for up to 2 days.

5

Just before serving put a leave of lettuce dessert plates and put marinated mushrooms on lettuce.

Tomato Marinated Mushrooms

 

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