• 1 tablespoon red wine vinegar
  • 1 teaspoon sugar
  • finely grated rind and juice of 1 lemon
  • 5 tablespoons olive oil
  • 1 garlic clove, finely chopped
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped basil
  • 1 tablespoon capers, finely chopped
  • 4 portobello mushrooms, trimmed
  • salt and pepper
  • 4 slices of walnut bread, lightly toasted, to serve

Put the vinegar in a small bowl with the sugar, lemon rind and juice, 2 tablespoons of the oil, the garlic, parsley, basil and capers. Mix together well and season with a little salt and plenty of pepper.

Heat the remaining 3 tablespoons oil in a large, heavy-based frying pan, add the mushrooms and cook over a high heat, turning once, for 5–6 minutes until softened.

Turn the mushrooms out on to 4 small warmed serving plates, spoon over the salsa verde and serve with toasted walnut bread.

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