Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: saute the onion in 2 tablespoons olive oil until brown and then add the tomatoes, garlic, rosemary and salt and pepper. simmer until all the liquid has evaporated and a thick sauce remains. pour the lemon juice over the mushrooms and leave for 10 minutes. saute the mushrooms in the remaining olive oil. add the mushrooms to the sauce and simmer for a further 10 minutes. bring to room temperature before serving.

Target recipe: cut the mushroom stems off at the cap level. place the heads in boiling salted water. simmer till they sink to the bottom. strain. boil marinade water with peppercorns and bay leaves for 30 minutes. add salt and sugar. stir till dissolved. add the vinegar, bring to a boil. place the mushrooms in small jars. cover with hot marinade. close the jars. keep refrigerated. use for canapes and salads, or as appetizers. yields 4 1 fluid pint jars.