Yield: 1 servings
|1 pounds||Clean button mushrooms|
|3 \N||Cloves garlic paste|
|4 \N||Finely chopped shallots; (4 to 5)|
|\N \N||A sprinkle of coriander and fennel seeds|
|4 \N||Whole tinned plum tomatoes|
|1 large||Glass of dry white wine|
|1 \N||Whole red chilli|
|1 \N||Squeeze tomato paste|
|½ \N||A lemon|
|1 \N||Bay leaf|
Squeeze half a lemon over the mushrooms. In a deep frying pan, heat a generous amount of olive oil, add the garlic and shallots and sweat. Add the coriander and fennel seeds and the bay leaf. Squash the tinned tomatoes in the pan with your hands. Add the white wine, whole chilli, tomato paste and sugar and simmer for 5 minutes.
Add the mushrooms and simmer for a further 10 minutes, then remove the mushrooms and reduce the sauce. Finally, toss the mushrooms in the sauce and serve. Garnish with chopped parsley, serve cold.
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