2 tablespoons olive oil 1 shallot, finely chopped 1 clove garlic, finely chopped
2 sprigs fresh flat-leaf parsley, finely chopped
600 g/1 lb 5 oz button or chestnut mushrooms, thinly sliced
100 ml/3 1⁄2 fl oz dry white wine 350 g/12 oz tomatoes, peeled and chopped
1 tablespoon chopped fresh marjoram salt and pepper


1.Heat the olive oil in a pan, add the shallot, garlic and half the parsley and cook over a low heat, stirring occasionally, for 5 minutes.
2.Add the mushrooms, increase the heat to high and cook for a few minutes. Pour in the wine and cook until it has evaporated. Reduce the heat, add the tomatoes and season with salt and pepper, then cover and cook, stirring frequently, for about 10 minutes.
3.Remove the lid, increase the heat slightly and cook until the excess liquid boils off. Stir in the remaining parsley. Transfer to a warm serving dish, sprinkle with the marjoram and serve immediately.

Leave a Reply

Your email address will not be published.