When I first thought about making this dish it was going to be a sauce for zucchini ‘pasta’ but it developed into a nice salty side dish. I think it might be good in an omelet too. Can be eaten hot or cold. Don’t season with salt, only pepper.
1 tbsp. olive oil
12 oz. mushrooms – sliced (I used baby bella mushrooms)
2 large cloves of garlic – grated
4 anchovy fillets – cut into very small pieces
2 oz. black olives – quartered
Heat the oil in a skillet/frying pan and when nice and hot add the mushrooms. Let them cook a little before stirring in the garlic and continue cooking until all the water they release is evaporated. Stir in the anchovies and olives and let them heat through before serving.
