Stewed Mushrooms are simple and quick to prepare. A delicious and tasty side dish, which we can use to accompany meat or polenta. They can be prepared in a short time, and we can use either fresh mushrooms (to clean) or even frozen ones.
Here are some other ideas for a tasty side dish
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for Stewed Mushrooms
- 1.75 lbs mushrooms (mixed)
- 3/8 cup tomato puree
- 2.8 tbsp butter
- 1 clove garlic
- 1 pinch salt
- 1 pinch black pepper
- to taste chopped parsley
Tools
- 1 Pan
- 1 Knife
Preparation of Stewed Mushrooms
To prepare the stewed mushrooms, I used a mix consisting of champignon, porcini, pleurotus, and chanterelle mushrooms, in varying amounts. You can find them whole, to clean, or already cleaned and sliced, depending a bit on where you buy them. You can also use frozen ones if you can’t find fresh ones.
CLEANING MUSHROOMS: Remove the earthy part using a brush, or you can use a cloth, depending on how dirty they are. Now cut away the earthy part of the stem with a small knife and do the same for the other mushrooms.
RECIPE PREPARATION: Now that our mushrooms are clean, we slice them thinly. Then heat the butter and minced garlic in a pan. Let it flavor for a few minutes, then add the mushrooms. Be careful not to burn the garlic!
Shortly after, add the tomato puree. Cook over high heat, being careful not to break them while stirring. Season with salt and pepper, add the chopped parsley, and mix well. Remove from heat and serve. They don’t need to cook too much; otherwise, they will fall apart.
Notes
They don’t need to be cooked much, about 15 minutes will be enough.
They keep in the refrigerator for 2-3 days.
If using frozen mushrooms, it’s better to thaw them before using.
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