Vegetables Recipes - Greek Mushroom Lunch

Ingredients                                                                  

• 1 onion, chopped

• 90 ml/16 tbsp olive oil

• 300 ml/1 1/4 cups dry white wine

• Salt and freshly ground black pepper

• 1 bouquet garni sachet

• 1 garlic clove, crushed

• 200 g/7 oz/1 small can chopped tomatoes

• 350 g/12 oz/6 cups button mushrooms, quartered

• 225 g/8 oz/2 cups short-cut macaroni

• Chopped parsley

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Method:

1. Fry the onion in two-thirds of the oil for 3 minutes until softened but not browned.

2. Add the remaining ingredients except the macaroni and parsley.

3. Bring to the boil, reduce the heat and simmer for about 15 minutes until the mushrooms are cooked and the liquid is reduced and thickened.

4. Remove the bouquet garni sachet, taste and re-season if necessary.

5. Meanwhile cook the macaroni according to the packet directions. Drain.

6. Add to the mushrooms and mix well. Pile into warm bowls and sprinkle with the parsley.