Char the pepper over a burner until blackened all over. Put the pepper in a paper bag and cool. Remove the skin and seeds from the pepper and rinse if needed, then cut into ½inch cubes or diamond shapes.

Cut the tomatoes in half and combine with the roasted pepper and scallions in a bowl. Add the olive oil and basil, season with salt and pepper to taste and reserve.

Cut the mushroom into thick slices about 3-4 inches thick. You may have some extra pieces of mushroom left over you can save for stir fry or another recipe.

Mix a half teaspoon of salt and a generous pinch of pepper with the flour in a wide bowl.

Heat half of the oil in a large cast iron skillet.

Dip the cut sides of the mushrooms in flour and tap off the excess.

Add the mushrooms to the pan and cook over medium-high heat until browned on the bottom.

Flip the mushrooms, add the rest of the cooking oil and cover the mushrooms with a weight like a bacon press or another cast iron pan.

Cook the mushrooms until golden brown on the bottom and prepare to serve them.

Remove the mushrooms from the pan and place on a paper towel for a minute to drain excess oil.

Put one mushroom on each of two preheated dinner plates, spoon the tomato salad and juices over the top and serve.