Ingredients
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2 tomatoes, home-grown rather than supermarket variety
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1/3 cup extra virgin olive oil
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1/4 cup wine
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1/2 onion, finely chopped
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2 garlic cloves, finely chopped
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1 bay leaf
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1/2 teaspoon dried thyme
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1/2 teaspoon dried basil
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500 g button mushrooms
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2 teaspoons lemon juice
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salt, to taste
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fresh ground black pepper, to taste
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1 pinch brown sugar, to taste
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1 tablespoon fresh parsley, chopped
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1 cup walnuts, finely chopped
Instructions
- 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.