- 14 ounces [400 g] fresh button mushrooms
- 5 1/4 ounces [150 g] tomatoes, sliced
- 2 tablespoons [30 mL] mixed herbs [oregano, basil and thyme]
- Pepper, to taste
- 1 3/4 ounces [50 mL] white wine
- 1 ounce [30 g] unsalted crackers
- 4 teaspoons [20 g] margarine
- 1 3/4 ounces [50 g] sesame seeds
- 2 French shallots, finely chopped
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- Preheat oven to 400°F [200°C].
- Rinse then remove sandy part from mushrooms; half large mushrooms keeping smaller ones whole.
- Into a baking, dish, preferably buttered, alternately layer mushrooms and tomato slices, sprinklling each layer with mixed herbs and pepper.
- Pour in white wine.
- Using a rolling pin, crush crackers into fine crumbs.
- Sprinkle fine crumbs all over mixutre, dot crumbs with tiny margarine pieces, then sprinkle mixture all over with sesame seeds and finely chopped French shallots.
- Bake into preheated oven, for 40 minutes.
- Serve hot.
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