Stove Topped Mushrooms
Mushrooms are a good source of copper, niacin, potassium and phosphorous, Vitamin C and iron, and they even provide some protein. You can eat mushrooms raw, but you won’t get nearly as many health benefits if you don’t cook them. This would make a great vegetarian or vegan brunch or lunch dish.
| Category: | Main meals & Salads |
Ingredients
Stove Top Mushrooms
| 1 tbsp Olive Oil |
| 1 Onion, diced |
| 2 Garlic cloves, crush |
| 500 Grams Chestnut Mushrooms, sliced (or other variety) |
| 8 to 9 Sun Dried Tomatoes in Oil (drained) |
| 400 Grams tinned chopped Tomatoes |
| 1 tsp Sea Salt |
| 1 tbsp Balsamic Vinegar |
| 4 Muffins, halved and toasted |
| Small Bunch Fresh Parsley, chopped (optional) |
Stove Topped Mushrooms Directions
Heat the oil in a large saucepan. Add the onion and garlic and stir fry for 4-5 minutes, to soften. Add the mushrooms and stir over a medium heat. Allow the moisture to evaporate off and then add the sundried tomatoes, tinned tomatoes, salt and balsamic. Stir for a further 5 minutes to heat through and thicken. Place the muffins on to 4 plates and divide the mushroom mix over the top. Sprinkle over the chopped fresh parsley, if using.
Recipe notes
Preparation Time: 5 Minutes
Cooking Time: 20 Minutes
Nutrition facts
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