Inspired by a classical French recipe, Champignons à la grecque, this recipe is a bit different. I love to cook the mushrooms before, as that is when they get their crispiness and texture, unlike in the classic recipe, where mushrooms are added afterward.

30 ml mild extra virgin olive oil
250 g preferably, small champignons
15 g peeled shallots, very finely chopped
2 garlic cloves, grated
140 g chopped tomato
1 tsp crushed coriander seeds
1 tsp fresh thyme leaves
pinch of sugar (depending on how sweet the tomatoes are)
1 tbsp butter
sea salt to taste
freshly ground pepper to taste

In a pan, heat the oil, and when hot, add mushrooms. Fry on medium-high heat until they are almost ready - a bit brown from the outside and nice, crispy inside. Add shallots, garlic, tomato, coriander, thyme, salt and sugar. Sautee on the same heat for 10 minutes till the sauce has reduced by half. At the end, add butter and mix in. Taste for salt and pepper. Add, if you need. Serve either hot, warm, or even cold.

Tomato mushrooms