Ingredients:

 

 

250 g mushrooms, cut into thick slices

5 tbsp olive oil

100 g mozzarella, sliced thinly

1 can of plum tomatoes

1/2 tsp of salt

½ tsp of chilli flakes (or to taste)

1 clove of garlic, finely chopped

handful of basil leaves, torn

 

 

Method:

 

 

Heat 2 tbsp of olive oil in a saucepan on medium heat. Add the garlic and chilli flakes and sauté for 2 minutes, until the garlic turns golden. Throw in the basil leaves and stir for one minute. Add the tomatoes and break them up a little. Add ½ tsp of salt and simmer for 10 minutes breaking up the tomato as it cooks. Check if it needs more seasoning.

 

While the tomato sauce is simmering, heat 3 tbsp of olive oil in a frying pan on a medium/high heat. Add the mushrooms and fry until golden brown. You may want to switch on the extractor fan, as it can get a bit smoky. When the mushrooms are done, there should be no liquid left in the pan.

 

Put the fried mushrooms in a small oven dish. Spread half of the tomato sauce over the mushrooms. Freeze the rest of the tomato sauce for another time. Put the mozzarella slices on top and bake in the oven until the mozzarella turns golden. Serve in the oven dish (and be careful, it will be hot…)