Marinated oyster mushrooms & tomatoes

Name: Marinated oyster mushrooms & tomatoes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250-300 g medium oyster mushrooms; 500 g small tomatoes 1 large onion (approx. 40 g each); 2 Garlic cloves; 1/2 bunch/pot of basil; 2 TABLESPOONS butter/margarine; 7-10 Tbsp salt, pepper, 4-6 tablespoons olive oil; 4 TABLESPOONS Balsamic vinegar

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250-300 g medium oyster mushrooms
500 g small tomatoes 1 large onion (approx. 40 g each)
2 Garlic cloves
1/2 bunch/pot of basil
2 TABLESPOONS butter/margarine
7-10 Tbsp salt, pepper, 4-6 tablespoons olive oil
4 TABLESPOONS Balsamic vinegar

Directions

1
Clean the mushrooms, rub and possibly halve them. Wash and halve the tomatoes. Peel onion and garlic, dice finely. Wash and pluck the basil
2
Heat the fat in a coated pan. Fry the mushrooms in it in portions on each side for about 2 minutes. Season and remove
3
Heat the oil in the frying fat. Place the tomatoes in the pan with the cut surface facing downwards and fry briefly. Add the onion and garlic and braise covered over a mild heat for about 5 minutes. Turn in between. Season and arrange on a plate. Spread basil and mushrooms on top
4
Mix the stewed stock with vinegar and possibly 2 tablespoons of water, season to taste and pour over the mushrooms. Marinate for at least 30 minutes. Goes well with baguette