Marinated Mushrooms And Tomatoes - cooking recipe

Ingredients

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

Preparation

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.
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.
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.