Warm Petite Tomato, Mushroom And Olive Saute

• 1 cup of grape tomatoes
• 1 cup of coarsely chopped mushrooms
• 2 tbls Worcestershire sauce
• 2 tbls of soy sauce
• 1 tbls minced garlic
• 2 stalks of celery (diced)
• 4-5 scallions, diced (hold 1/2 of the leaf as a fresh ingredient)
• 1/2 cup of diced green olive slices
• 1/3 cup of feta cheese
• Salt (use sparingly as the soy and the olives will add abundant salt)
• Pepper
• pinch of cumin
• 1/4 cup of fresh finely chopped basil
• 1/4 cup of olive oil

1. In a medium saute pan, heat the olive oil until it reaches a medium temperature. Add the mushrooms and stir to coat with the oil. Pour in the 2 sauces and saute the entire mixture until the gravy begins to thicken. Be careful adding additional liquid as the mushrooms will sweat sufficient moisture.
2. Remove the mushrooms from the saute pan, leaving the liquid. Add the celery and blanche 3-4 minutes until starting to tenderize. You may need to add a small amount of oil. Add the scallions (minus the fresh tips) and the minced garlic for an additional 2 minutes. Add the grape tomatoes, cumin and salt/pepper (to taste) cover and simmer until just before the tomatoes begin to burst. Be careful not to overcook.
3. Remove from the heat and pour the mixture into a large bowl. Add the mushrooms, olives, fresh basil, remaining fresh scallions and feta cheese to bowl and mix together without bruising the ingredients further.
4. This mixture may be served plain, "brochette" style on your favorite bread or as a salad on greens or in an avocado half.

tomatoes, mushrooms, worcestershire sauce, soy sauce, garlic, stalks of celery, scallions, green olive slices, feta cheese, salt, pepper, cumin, basil, olive oil

Taken from www.epicurious.com/recipes/member/views/warm-petite-tomato-mushroom-and-olive-saute-51119371 (may not work)