Pomodori e funghi
Mushrooms and tomatoes

Ingredients for 3 hungry people  


  1. Wash the tomatoes, paying attention not to deatach them;
  2. Deatach the stem of the champignons;
  3. Heat up the oil in a non-stick pan;
  4. Lay the tomatoes and mushrooms in the pan;
  5. Sprinkle the salt on top of the vegetables;
  6. Cover with a lid, and cook on low heat;
  7. After 4 minutes turn the mushrooms;
  8. Cook for 4 more minutes, serve warm.

Aron Wussler