Sticky ‘shrooms’ and tomato brochette

Hey guys, this one is another quickie that I cooked up two sleeps ago. There isn’t any long story with this except that I had mushrooms and tomatoes in the fridge that I bought 2 days earlier. It was dinner time and we wanted something light, fresh, quick and easy and this was just perfect for the occasion (takes about 20 mins to be ready). I remember Ben’s comment after having this was, “ahhhh, I feel so fresh”. Well that says it all. We did have some pan-roasted Asparagus on the side to go with this which made the whole thing into more of a meal than a snack.

This can be served as a starter or part of a light dinner. Use fresh tomatoes if you can, as they’ll give you that “alive” taste and do I need to go on about the benefits of eating these cancer-fighting babies? Don’t think so. Enjoy my dears. The sun is out in Paris today and on my face too 🙂 :D.

You’ll need for 2 peeps: 
  • 150 g baby mushrooms
  • 150 g cherry tomatoes
  • 1 tbsp olive oil
  • 1 packed tbsp of soft dark sugar
  • I garlic clove
  • 1 1/2 tbsp balsamic vinegar
  • Pinch of salt
  • Pepper to your liking
  • Some leaves of basil
  • 5 small skewers
And to begin: 
  • Heat oil in a frying pan
  • Add mushrooms and cook further until soft and tender for 5 mins
  • Add a pinch of salt to the mushrooms whilst they are cooking
  • Add garlic and cook for 1 minute
  • Stir in the sugar and vinegar and cook until the syrup has reduced by more than half and is sticky and ‘syrupy’
  • Season to taste with pepper
  • Turn off the heat and begin to assemble as shown in the pic
Viola! Easy peasy right?

‘Shrooms’ and tomato brochette

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