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.