Recipe: Mushrooms in Tomato Sauce (Funghi e Pomodori)

MUSHROOMS IN TOMATO SAUCE RECIPE

Take advantage of fresh tomatoes in this cold side dish.

6 Tbsp. extra-virgin olive oil
1 onion, finely chopped
1 pound tomatoes, skinned and chopped
3 garlic cloves, crushed
1 Tbsp fresh oregano, chopped (or 1 tsp dried oregano)
Salt and freshly ground black pepper
1 pound small white mushrooms
Parmesan cheese, thinly shaved

Heat half the olive oil in a large skillet and heat over medium heat. Gently cook the onion until it just starts to turn gold.

Add the tomatoes, garlic, oregano, salt, and pepper. Simmer gently for 10 minutes.

Add the mushrooms and cook gently in the sauce for 5 minutes (until they are just tender).

Remove from heat and stir in the remaining olive oil. Place in a shallow serving dish and chill for 3-4 hours.

Place thin shavings of Parmesan cheese over the mushrooms just before serving.

Note: This funghi e pomodori dish is a wonderful meal on its own. Pair it with crusty bread and a nice wine.

Source: Paula Laurita / BellaOnline