A bold dish that is substantial enough as a stand alone meal or it could be served as a side dish. Go easy on the harissa paste and start with half a tablespoon. You can always add more but you can’t take it away! Portobello mushrooms are good for this recipe. As the San Marzano tomatoes come whole I mashed them a little with my potato mashed. Don’t be tempted to add more liquid to the tomato mixture because once the mushrooms are added to the pan they will give off water.
1 tbsp. extra virgin olive oil
1 medium onion – finely chopped
2 large cloves of garlic – grated
2 Portobello mushrooms – sliced
14 oz San Marzano tomatoes
1/2 tbsp. harissa paste
Parsley – finely chopped, enough to just sprinkle over the dish
Place oil in a frying pan and when sizzling add onion and cook for about 5 minutes until soft and slightly browned, then add the garlic and cook for a further few minutes. and garlic.
Stir in the tomatoes and harissa paste and bring to a boil.
Place the mushroom slices on top, turn down to a simmer and cover with a glass lid.
Cook for 10 minutes, turning the mushrooms over half way through.
Sprinkle with parsley and serve.
