(Mushrooms in tomato sauce - Traditional Italian recipe)

400 g (14 oz) fresh mushrooms
1 or 2 garlic cloves
2 tablespoons fresh parsley, finely chopped
100 g (3 1/2 oz) puréed tomatoes
2 tablespoons extra virgin olive oil
Salt
Pepper, if you like

Time:
preparation: 20 minutes
cooking: 25 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Clean mushrooms. You have to brush off any earth and wipe with damp kitchen paper.
Don't wash them under cold running water. Now you can slice fairly thickly or cube them.
Put the olive oil and garlic cloves in a non-stick frying pan. Saute the garlic cloves for a couple of minutes on a low heat, remove them and add the mushrooms. Increase the heat and saute for a couple of minutes stirring frequently. Then add the puréed tomatoes and parsley. Lower the heat and keep on cooking, half-covered, stirring now and then until the cooking juice is well retired.
You need about 20 minutes. Add some hot vegetable stock only if necessary.
Season to taste with salt and pepper, stir, wait for 5 minutes and serve.

Note

- You can use wild or cultivated mushrooms. Follow the same recipe with frozen mushrooms. Saute the garlic, add the purèed tomatoes, bring to the boil and then add the frozen mushrooms and parsley. Keep on cooking on high heat stirring now and then.
- You can substitute fresh or dried parsley with calamint if you prefer.
- For people who don't like garlic: saute an onion, finely chopped, in olive oil and then add mushrooms and parsley. We also add a dried bay leaf. It tastes fantastic: we cook mushrooms in tomato sauce in this way.
- It's a perfect side dish for roasted or grilled meat but you can serve them with grilled fish too.
- You can also freeze them.