Mediterranean style mushrooms
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Tomatoes, skinned, seeded & finely chopped |
| 1 | ounce | Celery, cut in half |
| 1 | each | Garlic clove, crushed |
| 8 | ounces | Button mushrooms, wiped |
| 2 | tablespoons | Olive oil |
| 1 | tablespoon | Lemon juice |
| 1 | each | Sprig of parsley |
| 1 | each | Bay leaf |
| ¼ | pint | Water |
| ¼ | teaspoon | Salt |
| Pepper, to taste | ||
| 1 | tablespoon | Parsley, chopped |
Directions
Place tomatoes, celery, garlic, oil, lemon juice, parsley sprig, bayleaf, water, salt & pepper in a pan. Bring to a boil & simmer, uncovered, for 5 minutes.
Add the mushrooms & simmer, uncovered, for a further 5 minutes.
Remove the celery, parsley & bay leaf.
Using a slotted spoon, divide the mushrooms between 4 small plates.
Boil the liquid rapidly until it has been reduced by half, about 5 minutes. Spoon over the mushrooms & sprinkle with parsley.
Elizabeth Brand, "Vegetables"