Marinated Mushrooms And Tomatoes

• 2 tbsp butter
• 9 oz chanterelle mushrooms, halved if large
• 5 tbsp olive oil
• 12 small tomatoes, halved
• 1 large onion, finely diced
• 2 cloves garlic, finely diced
• 1/4 cup basil leaves
• 1/4 cup white balsamic vinegar

1. Melt the butter in a large skillet on medium-high heat. Cook the mushrooms in batches for 3 mins each. Season with salt and black pepper. Drain on paper towels.
2. Wipe skillet clean. Heat the oil in the skillet on medium heat. Cook the tomatoes cut-side down for 2 mins. Sprinkle with the onion and garlic. Reduce heat to low; cover and simmer for 3 mins. Turn the tomatoes over and season with salt and black pepper. Place on a platter. Arrange the mushrooms and basil on top.
3. Mix the oil from the pan with the vinegar and 2 tbsp water. Season with salt and black pepper and pour over the platter. Let stand for 20 mins to marinate. Serve.

butter, chanterelle mushrooms, olive oil, tomatoes, onion, garlic, basil, white balsamic vinegar

Taken from recipes-plus.com/api/v2.0/recipes/30009 (may not work)