800 grams button mushrooms
2 large onions
10 black olives
3 tablespoons olive oil
Baby corn (optional)
Salt and freshly milled white pepper
1 tablespoon chopped rosemary
1 tablespoon chopped mixed herbs
-Cut any damaged parts from the mushrooms, scrape the caps and stems if necessary and cut off the stalk ends. Wash in warm water and drain thoroughly, then halve the mushrooms or cut them into thick slices.
-Cut the onions into wedges. Peel the tomatoes and cut them into wedges. Wash and drain the olives.
-Heat oil in a large frying pan and fry the onions until transparent.
-Add the mushrooms and fry. Add the olives and tomato wedges and season to taste.
-Cover the and braise over a low heat for about 10 minutes.
-Transfer the mushroom mixture to a plate and sprinkle with herbs.
-Can be served with boiled rice.