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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Mark Bittman; The Best Recipes in the World Ingredients:
1 lb portabella mushroom, stems discarded and caps cleaned |
1 lb ripe tomato, preferably plum, cored, seeded, and chopped |
2 garlic cloves, minced |
1 teaspoon fresh rosemary leaf |
3 tablespoons fresh lemon juice (to taste) |
1/4 cup extra virgin olive oil |
salt |
black pepper |
Directions:
1. Cut the mushroom caps into small dice, then toss them with the tomatoes, garlic, rosemary, lemon juice, and oil.
2. Cover and let rest, for up to an hour at room temperature or overnight, refrigerated.
3. Bring back to room temperature before serving.
4. Season with salt and pepper and spoon onto crostini or eat with a fork.
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