Ingredients:

* Salt to taste
* Black Pepper
* 4 tbsp Olive oil
* 1 tsp Rosemary
* 1 kg Mushrooms
* 2 tsp Lemon juice
* 1 tbsp Garlic paste
* 2 Onions, finely sliced
* ½ kg Tomatoes, deseeded and grated


Method:

1. Saute the onion in 2 tablespoons of olive oil until browned then add the tomatoes, garlic, rosemary, salt and pepper.
2. Simmer until all the liquid has been cooked off and a thick sauce remains.
3. Clean the mushrooms with as little water as possible, drain them and cut them in half.
4. Pour the lemon juice over them and leave for 10 minutes.
5. Saute the mushrooms in the remaining olive oil.
6. Add the mushrooms to the sauce and simmer for a further 10 minutes.
7. Can be eaten hot or cold.



Tip: Always make sure that the potatoes are boiled well in advance and cooled before you use them. It would be better if they can be refrigerated for a short time. This helps the starch in the potatoes to settle down and the tikkis will not be gooey.