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Pieczarki umyć, odciąć korzenie, każdą pokroić w plastry. W rondlu rozgrzać olej, zeszklić czosnek, dodać pieczarki, smażyć do momentu aż zaczną się złocić, dodać koncentrat pomidorowy i po minucie wlać rosół. Gotować na wolnym ogniu kilka minut, dodać bazylię. Można zabielić śmietaną. Podawać solo lub z makaronem.