Mushrooms and artichokes
easy
40 mins
40 mins
Ingredients
- 750 g Mushrooms
- 7 TABLESPOONS Olive oil
- 2 can(s) (425 ml each; separation weight: 240 g) Artichoke Hearts
- 1 chunky vegetable onion
- 2-3 Garlic cloves
- 200 ml White wine vinegar
- 3 Bay leaves
- 200 g Tomatoes
- 1 collar Thyme
- 1/2 bunch Parsley
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
Directions
- 1
Wash the mushrooms, clean and pat dry. Heat 2 tablespoons of oil. Fry the mushrooms until golden brown and remove. Drain the artichokes. For the marinade, peel and finely chop the onion.
- 2
Peel the garlic and press it through a garlic press. Heat the remaining oil. Fry onions and garlic in it until transparent. Add vinegar and bay leaves. Let it boil down by half at high heat.
- 3
In the meantime, wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Wash the herbs, pluck the leaves from the stalks and chop. Mix the tomatoes and herbs with the onions.
- 4
Season with salt and pepper. Mix the mushrooms and artichoke hearts with the marinade. Covered and leave to stand overnight. Arrange on a plate with the tomatoes and leek sticks.
- 5
Serve with laurel and possibly garnished with fresh artichoke.
Nutrition Facts
170 kcal
15 g
9 g
6 g
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