Meals and Courses

  • 8 tablespoons olive oil
  • 2 large onions, sliced
  • 3 garlic cloves, finely chopped
  • 600 g (1¼ lb) button mushrooms, halved
  • 8 plum tomatoes, roughly chopped or 400 g (13 oz) can chopped tomatoes
  • 100 g (3½ oz) pitted black olives
  • 2 tablespoons white wine vinegar
  • salt and pepper
  • chopped parsley, to garnish

Heat 2 tablespoons of the oil in a large pan, add the onions and garlic and fry until softened and beginning to brown. Add the mushrooms and tomatoes and cook, stirring gently, for 4–5 minutes, then add the olives.

Whisk the remaining oil with the vinegar in a small bowl, season to taste with salt and pepper and drizzle over the salad.

Garnish with the chopped parsley, cover and leave to stand at room temperature for 30 minutes to allow the flavours to mingle before serving.

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