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
- Heat half the olive oil in a large skillet and heat over medium heat.
- Gently cook the onion until it just starts to turn gold.
- Add the tomatoes, garlic, oregano, salt, and pepper.
- Simmer gently for 10 minutes.
- Add the mushrooms and cook gently in the sauce for 5 minutes (until they are just tender).
- Remove from heat and stir i the remaining olive oil.
- Place in a shallow serving dish and chill for 3-4 hours.
- 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.



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