Stove Topped Mushrooms

Mushrooms are a good source of copper, niacin, potassium and phosphorous, Vitamin C and iron, and they even provide some protein. You can eat mushrooms raw, but you won’t get nearly as many health benefits if you don’t cook them. This would make a great vegetarian or vegan brunch or lunch dish.



For 4 Person(s)

Stove Top Mushrooms

  • 1 tbsp Olive Oil
  • 1 Onion, diced
  • 2 Garlic cloves, crush
  • 500 Grams Chestnut Mushrooms, sliced (or other variety)
  • 8 to 9 Sun Dried Tomatoes in Oil (drained)
  • 400 Grams tinned chopped Tomatoes
  • 1 tsp Sea Salt
  • 1 tbsp Balsamic Vinegar
  • 4 Muffins, halved and toasted
  • Small Bunch Fresh Parsley, chopped (optional)

Stove Topped Mushrooms Directions

Heat the oil in a large saucepan. Add the onion and garlic and stir fry for 4-5 minutes, to soften. Add the mushrooms and stir over a medium heat. Allow the moisture to evaporate off and then add the sundried tomatoes, tinned tomatoes, salt and balsamic. Stir for a further 5 minutes to heat through and thicken. Place the muffins on to 4 plates and divide the mushroom mix over the top. Sprinkle over the chopped fresh parsley, if using.

Recipe notes

Preparation Time: 5 Minutes

Cooking Time: 20 Minutes

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