Tuesday, 13 November 2012
Gathered with the mushrooms were a clove of garlic, an onion, a Tablespoon of oil and a Tablespoon of tomato puree.
The garlic was 'squashed and squished', then the onion was chopped fairly finely. Next the oil was heated in a small pan before adding the garlic and onion, to sweat over a low heat for a few minutes. At this point, the tomato puree was added to the pan and left to cook through for about five minutes (again on a low heat).
Whilst the garlic, onion and tomato puree was cooking, the mushrooms were cleaned, the stalks trimmed and they were quartered.
Finally the mushrooms were added to the pan and left to cook, still on low, for a little over five minutes. This allows the lovely mushroom juices to be released.