Warm mushroom and olive antipasto with oregano

  • Preparation time: 10 minutes
  • Cooking time: 15 minutes
  • Total time: 25 minutes

Serves: 4


4 tbsp extra virgin olive oil
300g small chestnut or white mushrooms, central stalks removed, if liked
2 garlic cloves, sliced
1 tbsp white wine vinegar
½ tsp tomato purée
100g pitted green olives
4 oregano sprigs


1. Put 1 tbsp olive oil in a large frying pan set over a medium heat and fry the mushrooms for 5 minutes, stirring, until they have absorbed the oil and begun to release their liquid.

2. Add the garlic, vinegar, tomato purée, olives, 2 oregano sprigs, remaining 3 tbsp olive oil and 2 tbsp water to the pan. Cover and simmer for 8-10 minutes, until the mushrooms are cooked through and the liquid has reduced to a sauce with a coating consistency. Simmer for 1 minute, with the lid off if the sauce appears too thin.

3. Season, strip the leaves from the remaining oregano sprigs and scatter over. Serve with bread and a glass of chilled white wine, if liked.