John Myers
Contents
show
Ingredients
- 750 g Fresh mushrooms
- 400 g Fresh tomatoes
- 2 Fresh onions
- 0,25 L White wine dry
- 2 tbsp Freshly squeezed lemon juice
- 0,5 tsp Seasoned Salt
- 1 sprig Rosemary fresh
- 1 sprig Fresh thyme
- 1 pinch Pepper
- 0,125 L Safflower oil
- 4 tbsp Chopped parsley until smooth
- 1 Baguette
Instructions
- Clean the mushrooms. Mix the wine with the spices and add the mushrooms, mix well and let steep.
- In the meantime, score the tomatoes at the base of the stem and briefly scald them in boiling water. Then take it out and chill it with cold. Peel off the skin, quarter, core and cut into small pieces.
- Peel and dice the onions. Heat the oil and sauté the onions until golden.
- Now add the mushrooms with the wine, briefly bring to the boil and cook. Remove the mushrooms from the stock and then reduce the stock to less than 1/4 l.
- Wash, dry and chop the parsley in between. Now add the chopped tomatoes and parsley. Briefly bring to the boil, season to taste and briefly reheat the mushrooms. CAUTION: don't cook anymore !!!!!
- Cut the baked baguette into slices and add to it. Enjoy the meal!!!
Nutrition
Serving: 100gCalories: 95kcalCarbohydrates: 1.6gProtein: 2.4gFat: 7.6g
