Prep 10 mins
Cook 20 mins
A classic mushroom dish which can be served as one of several mezze dishes, or served with crusty rolls or pita bread and a favourite dip for lunch. It's served cold, and will appeal to mushroom lovers! I've adapted it from a recipe in 'Mediteranean Kitchen', and I'm posting it for the 2005 Zaar World Tour.
- 2 tomatoes, home-grown rather than supermarket variety
- 1⁄3 cup extra virgin olive oil
- 1⁄4 cup wine
- 1⁄2 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 bay leaf
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon dried basil
- 500 g button mushrooms
- 2 teaspoons lemon juice
- salt, to taste
- fresh ground black pepper, to taste
- 1 pinch brown sugar, to taste
- 1 tablespoon fresh parsley, chopped
- 1 cup walnuts, finely chopped
- Cut a cross on the base of the tomatoes, immerse them in boiling water for 20-30 seconds, then plunge them into cold water; drain and peel the skin away from the cross and, discarding the juice the and seeds (see notes below), finely chop the tomatoes.
- Place the tomatoes, oil, wine, onion, garlic, bay leaf, thyme and basil to a non-aluminium pan, add about 1 cup of water and bring to the boil; then cover and simmer for 10 minutes; then uncover the pan, add the mushrooms and simmer for a further 10 minutes, stirring occasionally.
- Lift out the mushroom with a slotted spoon and transfer them to a serving dish.
- Boil the cooking liquid rapidly until about 1 cup remains, remove the bay leaf, add the lemon juice and season with salt, pepper and sugar, to taste.
- Pour the liquid over the mushrooms, and leave the mushrooms to cool.
- Serve the mushrooms cold, sprinkled with the chopped parsley and the walnuts.
- Notes: Rather than wasting such juices or vegetable peelings, I add them to my container of ingredients for when I next make my Vegetable Stock Recipe #135453.
Awesome, super yummy recipe. We paired it to Mama's Absurd Vegetable Gratin, it was so good. Will be making this again. It would be excellent w/ crusty bread! We used red wine and perhaps (perhaps..?) I may cut back the oil a wee smidge next time - prob. not :o) !! Thanks very much!
I loved this recipe. Very tasty. Nice touch adding the lemon at the end, along with the parsley - it added a nice fresh taste. I had huge mushrooms, so had to chop them, and it looked a little different than intended, but it didn't hurt the flavor one bit. Thanks for posting a winner.
Wonderful! I made these with some warm french bread for lunch today. We dipped the bread into the marinade. I will admit to a few alterations. It is the middle of winter right now, so fresh tomatoes were out of the question. I used some canned diced tomatoes. And the other thing is that I was in such a rush to try these, that I forgot the parsley and walnuts! Oops...but still fantastic. Many thanks from a mushroom-lover.