John Myers
Ingredients for 2 servings:
- 400 g mushrooms
- 10 cocktail tomatoes
- 2 small onions
- 1 clove(s) garlic
- 250 ml vegetable stock
- 5 basil leaves
- salt and pepper
- possibly Tabasco
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
delicious and light side dish for fish, meat and salad
Clean and halve the mushrooms. Halve or quarter the cherry tomatoes, depending on their size. Peel and quarter the onions, and finely dice the garlic. Prepare the grill for direct heat and heat a cast-iron pan. Sauté the garlic and onions in the broth and add the mushrooms. Let the whole thing cook for about 10 minutes, with the lid closed if possible. Most of the broth should be evaporated by then. Finally, add the tomatoes and mix well. Season with salt and pepper to taste and serve as a side dish, garnished with basil leaves. If you like it a little spicier, you can add a little Tabasco to taste. This recipe can be expanded to suit your taste. Zucchini slices, for example, go very well. Alternatively, you can also prepare this dish in a regular pan on the stovetop.
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