Fried garlic mushrooms – Funghi alla Toscana

Ingredients for 2 servings:

• 250 g mushrooms (Portobello mushrooms), brown, fresh
• 1 tbsp lemon juice
• 10 g smoked bacon, streaky
• 3 medium-sized garlic cloves
• 3 tbsp olive oil
• 2 m.-large tomato(s), red, fully ripe
• 5 tbsp tomato juice
• 1 tbsp tomato paste
• 1 tsp oregano
• n. B. Chicken broth powder
• n. B. Pepper, black, from the mill
• e.g. nutmeg, freshly grated
• e.g. frisée lettuce or romaine lettuce
• e.g. tomato slices
• n. B. almond flakes
• 2 pinches of Parmesan, grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

A spicy side dish to meat and pasta dishes.

Clean the mushrooms thoroughly, slice them vertically into thin slices, and drizzle with lemon juice. Dice the bacon. Slice the garlic cloves crosswise into thin slices. Wash the tomatoes, remove the stems, peel, quarter, deseed, and cut the quarters into small cubes. Heat the olive oil in a pan. Add the bacon cubes and fry gently until fragrant. Sauté the garlic cloves for 2 minutes. Add the diced tomatoes and deglaze everything with the tomato juice. Stir in the tomato paste and oregano. Season with the stock and spices and simmer for 5 minutes. Mix in the mushrooms and simmer with the lid on for 10 minutes. Divide among the serving dishes, garnish, serve warm as a side dish, and enjoy. Note: I used brown-capped portobello mushrooms (white-capped ones are usually rotten here), which give the dish a darker color.