This dish is good as a starter or as a side dish. The mushrooms can be baking while the onion marmalade is simmering - that will cut cooking time down.
1 tsp olive oil
2 medium red onions
2 tbsp balsamic vinegar
1 generous pinch of sugar
2 tsp redcurrant jelly
1 tbsp red wine (optional)
12 flat field mushrooms
3 tbsp olive oil
2 cloves garlic, crushed
½ tsp mild paprika
1 tbsp fresh thyme leaves
1 tsp dried mixed herbs
Salt and pepper
Grated dairy-free cheese, eg melting mozzarella style (optional)
Rocket or other decorative salad leaves for serving
1. To make the marmalade, cut the onions in half and then slice finely.
2. Sauté in the tsp of oil over a very low heat for 15-20 minutes, stirring occasionally. Put the oven on after about 10 minutes, to 190˚C/375˚F/Gas Mark 5.
3. Add the vinegar, red wine, sugar and redcurrant jelly to the onion mixture.
4. Simmer for another 5 minutes until the onions start to caramelise, then set aside.