Saturday, August 9, 2008

Greek-Style Mushrooms

Fresh mushrooms are a good source of B-group vitamins. Look for wild (or field) mushrooms, they have better flavor than the cultivated variety. This simple vegetable side dish is particularly tasty if it is made the day before serving. Recipe serves 4 to 6.


8 ounces (250 g) fresh mushrooms
1 pound (500 g) fresh tomatoes, peeled
1 chopped onion
1 tablespoon olive oil
1 glass of dry white wine
Juice of 1/2 a lemon
1 tablespoon of tomato concentrate
1 bay leaf
1 sprig thyme


1. Wipe the mushrooms clean, or wash them if they are sandy. Cut them into quarters or if they are the field variety, 1 inch (2.5 cm) pieces.
2. Stew the tomatoes in olive oil with the chopped onion, wine, lemon juice, and tomato concentrate. Reduce to a thick sauce. Add mushrooms, bay leaf, thyme and pepper. Simmer until mushrooms are cooked (about 15 minutes). Refrigerate. Serve chilled.

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