Ingredients Serves 6
- 14 oz/400 g champignons
- 1 onion
- 2 tomatoes
- 2 cloves garlic
- 1/4 tsp black ground pepper
- 1/4 tsp chili powder
- 1 tsp salt
- 1/3 tsp sugar
Clean the mushrooms and cut into thin slices. Peel and dice the onion. Peel and chop the garlic cloves. Peel the tomatoes (see how) and cut them finely.
In a large skillet heat 3 tbs oil over medium-high heat, stir-fry the onion for 3 minutes until just browning.
Add the tomatoes, mix with the onion and cook for 2 minutes. Then add the mushrooms, garlic, salt, pepper and sugar.
Stir well and cook utill the juice released fom the mushrooms starts to boil. Reduce the heat, cover the skillet and let simmer for 15 minutes. Stir occasionally.
After 15 minute, remove the lid and check how much liquid is left. If the dish is still watery, let it boil uncovered for several minutes, until most of water evaporates. Turn off the heat, cool at room temperature, then put into fridge for at least 1 hour before serving.