- onions - 2 heads
- olive oil - 4 tbsp
- tomatoes - 2.21 lb (1 kg).
- rosemary - 1h. l
- black pepper
- mushrooms - 2.21 lb (1 kg). fresh
- lemon juice - 3 tbsp
- garlic - 2 cloves
Clean and wash the mushrooms, dry them well and cut them in halves.
Sprinkle with lemon juice and leave to rest 10 minutes. Fry them in 2 tbsp olive oil. Add to the tomato sauce and cook for 10 minutes on low heat.
The dish can be served hot or cold.