- 375 grams pink Button mushrooms
- 125 grams Cherry tomatoes
- 2 Shallots
- 4 tablespoons Olive oil
- fresh Rosemary
- 100 milliliters White wine
- 1 Lemon
- freshly ground pepper
Wipe and trim the mushrooms. Rinse the cherry tomatoes. Peel and halve the shallots.
Heat the olive oil in a pan and sauté the mushrooms over medium heat for 2 minutes. Add the shallots and rosemary and cook briefly. Deglaze with the white wine and cook for 3 minutes over low heat. Add the tomatoes and season with salt and pepper. Cut the lemon into slices and add to the mushrooms.
Allow everything to cool, cover and leave to marinate in the refrigerator for 2-3 hours before serving.