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    Warm mushroom and olive antipasto with oregano

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    Warm mushroom and olive antipasto with oregano

    • Vegetarian
    • 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.

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    This recipe first appeared in Waitrose Food, September 2017 issue. Download the Waitrose Food app for the full issue


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    5 stars