Take advantage of fresh tomatoes in this cold side dish.

Ingredients

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

Directions

1. Heat half the olive oil in a large skillet and heat over medium heat.
2. Gently cook the onion until it just starts to turn gold.
3. Add the tomatoes, garlic, oregano, salt, and pepper.
4. Simmer gently for 10 minutes.
5. Add the mushrooms and cook gently in the sauce for 5 minutes (until they are just tender).
6. Remove from heat and stir i the remaining olive oil.
7. Place in a shallow serving dish and chill for 3-4 hours.
8. 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.
Ancient Rome is considered by many historians as the beginning of sophisticated cuisine. Romans elevated agriculture from a rudimentary craft to a science, while advancing methods of preparing, preserving and shipping provisions. Mushrooms were regularly used by upper class Roman homes and were considered a food of the gods.