Summary

Ingredients

• 2 large onions
• 500 g mushrooms
• 0.5 ½ lemon (s), juice and zest
• 4 tablespoon oil (sunflower oil)
• Salt and pepper, from the mill
• 400 g tomato (s), fully ripe
• 2 bunch dill

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Instructions

1. Peel the onions and cut into fine rings. Clean the mushrooms, chop large mushrooms. Mix with the lemon juice.
2. Heat the oil in a pan. Fry the onion in it over low heat until translucent, turning it frequently. Add the mushrooms and cook until firm to the bite for about 5 minutes, also stirring.
3. Season the mushrooms with salt and pepper and leave to cool in a lukewarm bowl.
4. In the meantime, cut the tomatoes into small cubes. Remove the stems in the process. Wash the dill, toss it dry and chop it very finely. Cut the thinly cut lemon peel into wafer-thin strips.
5. Mix the diced tomatoes and the dill into the mushrooms. Sprinkle the mushrooms with the lemon zest on top.
6. Whole grain toast and butter go well with it.
7. Also suitable for a cold buffet.