Ingredients
6 tbsp EV olive oil
50 g butter
2 large onions, diced
3 cloves garlic, minced
600 g button mushrooms, halved
8 tomatoes, rough chopped
100 g pitted black olives
2 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
SIDS SALT & PEPPER to taste
parsley to garnish
Directions
In a large pan, sauté onions and garlic in butter. Add mushrooms and tomatoes then cook, stirring gently, 4-5 minutes then add olives.
Whisk the oil with SIDS LOW SUGAR RASPBERRY VINEGAR in a small bowl, season with SIDS SALT & PEPPER and drizzle over the salad. Garnish with chopped parsley, cover and let stand for 20 minutes at room temperature to allow the flavours to set before serving.
