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Pan-fried exotic mushrooms with tomatoes

This Mediterranean style pan-fried exotic mushrooms with tomatoes is  vegan, zingy, yummy and ready within 15 minutes. You can serve it on apiece of toast or with couscous/rice. Alternatively, serve it as a side dish - it would go well with grilled fish and steak.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 cloves of garlic
  • 2 tsp fresh thyme leaves or 1 tsp Italian mixed herbs
  • Pinches of chilli flakes to taste
  • 3 tomatoes on the vine
  • 150 g mixed exotic mushrooms oyster, shiitake, maitake, eryngii, enoki etc
  • 1 tsp crushed blanched almonds
  • ½ lemon juiced
  • Salt and pepper

Method
 

  1. Thinly slice the onion and garlic. Chop the tomatoes.
  2. Heat some oil in a large frying pan and gently sauté the onion and garlic for about 5 minutes.
  3. Stir in the herbs, chilli flakes and tomatoes. Put the lid on and sauté for a couple of minutes.
  4. Add the mushrooms, almond flakes and lemon juice. Season with salt & pepper.
  5. Put the lid on and cook for 5-8 minutes, until the mushrooms & tomatoes have softened. Add a drop of water, if it’s too dry.
  6. If it’s too juicy, reduce it by turning up the heat.
  7. Serve warm, garnished with fresh herbs of your choice.