John Myers
Ingredients for 4 servings:
- 2 large onions
- 500 g mushrooms
- ½ lemon(s), juice and zest
- 4 tbsp oil (sunflower oil)
- Salt and pepper, from the mill
- 400 g tomatoes, fully ripe
- 2 bunches of dill
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
Peel the onions and slice into thin rings. Clean the mushrooms, chop any large ones. Toss with the lemon juice. Heat the oil in a pan. Fry the onions over low heat, stirring frequently, until translucent. Add the mushrooms and cook, stirring occasionally, for about 5 minutes until al dente. Season the mushrooms with salt and pepper and let them cool in a bowl until lukewarm. Meanwhile, dice the tomatoes, removing the stems. Wash the dill, pat dry, and chop very finely. Cut the thinly sliced lemon peel into wafer-thin strips. Mix the diced tomatoes and dill into the mushrooms. Sprinkle the mushrooms with the lemon zest and serve. Serve with whole-grain toast and butter. Also suitable for a cold buffet.
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