I’ve had a fantastic response from Pinners to the photo I uploaded from a trip to Moreton Island.

Ideally you would share this with a few friends and beers/wines in the late afternoon, maybe with some cheeses and dips.

Ingredients:

2 1/2 Tbsp. olive oil

1 x tub of pre sliced mushrooms

1 x small onion finely chopped

Tin of tomatoes

1 cup of grated mozzarella cheese

Glove or two of garlic, crushed

salt and pepper

Damper

Optional:

A splash of wine, red, white, doesn’t matter

Chilli to taste

Leftover sausages – I had some chorizo on hand

50-100g of sundried tomatoes or olives chopped finely

Directions:

1. In the skillet put the olive oil, onion and garlic. Cook for a few minutes until soft.
2. Add the mushrooms, cook for a few more minutes.
3. Add the tin of tomatoes, salt and pepper and any of the optional extras as this point.
4. Loosely place some al foil over the top and cook for 10 mins.
5. Grab small handfuls of mozzarella and put them in little piles on top of the tomato sauce. Put the al foil back on and cook for another 5-10 mins until the mozzarella has melted.
6. Slice the damper and either dip it in or spoon the sauce on and enjoy with your beer/wine.

Note:

This can be made in a normal fry pan on a gas cook top if the fire isn’t an option.

Any leftover? Use it as a pasta sauce, filling for jaffles, on top of bakes tomatoes the next day.