1 or 2 Large Tomatoes (sliced into rounds, with the rounds cut into quarters – or just cut into even chunks 1 to 2 inches long)
1 1/2 cups of cleaned & sliced mushrooms (I used button mushrooms, but any type of mushroom would work well for this dish).
Extra Virgin Olive Oil
Salt & Pepper (to taste)
How To Prepare:
- Heat a generous amount of olive oil (about 1/4 cup) in a small or medium-sized sauce pan.
- Sauté the mushrooms over medium-high heat for about 2 1/2 minutes (they should begin to take on some color and soften). Continue to keep the mushrooms moving with your spoon or spatula to prevent burning.
- During the last 30 seconds of cooking time, add the tomatoes and sauté briefly (about 30 seconds).
- Finish with a drizzle or two of additional extra virgin olive oil, salt and pepper to taste.
Voila, it’s done! Ideally serve warm or at room temperature.
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