Mushroom pan

Ingredients for 4 servings:

• 500 g fresh mushrooms (or chanterelles)
• 1 onion(s)
• 1 garlic clove(s)
• 2 tbsp olive oil
• 370 g tomatoes, chopped
• 150 ml white wine
• 2 sprigs rosemary
• ½ lemon(s) (untreated), the juice and the grated peel
• 2 tbsp parsley, finely chopped
• Salt
• pepper, black

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

very low in calories and fat

Grate the mushrooms clean and freshly slice the stems. Peel and finely chop the onion and garlic. Heat the olive oil in a pan. Sauté the onion and garlic briefly. Then add the mushrooms and sauté for about 5 minutes. Add the tomatoes, wine, rosemary sprigs, lemon zest, lemon juice, and parsley to the pan. Bring everything to a boil, cover, and simmer for about 15 minutes, until the mushrooms are tender and the sauce has thickened slightly. Finally, season with salt and pepper. Tip: If you don’t like wine, you can substitute it with vegetable stock or water. Remove the rosemary sprigs before serving.