Ingredients

  • 2 tbsp olive oil
  • 1 small white onion, finely chopped
  • 2 cloves garlic, crushed
  • ½ tsp salt
  • 1 tin chopped tomatoes
  • 450g white mushrooms, diced (or whole button mushrooms)
  • 1 tbsp tomato puree
  • 150ml dry white wine
  • 4 tbsp fresh parsley, finely chopped
  • Salt and pepper to taste

Servings

2

Directions

This is a lovely one pot dish, that both vegetarians and carnivores are very happy with. It is great hot and cold as well, so leftovers are lush too! Serve in bowls with a big hunk of buttered crusty bread! If you are the brave foraging type, you could also make this dish using mushrooms youve picked around your campsite too! (and if camping in-season April-June you can use a handful of chopped wild garlic leaves instead of the garlic cloves if you wish and if you can get your hands on it!).

1) Fry the onion, garlic and salt in the olive oil for 5 minutes. Add the tomatoes and mushrooms and cook for a further 5 minutes. Add the tomato puree and wine, and simmer for about 10 minutes, or until thickened.

2) Stir in half of the parsley and season to taste. Chill for at least 2 minutes before serving. Garnish with the remaining parsley on top and serve.