The mushroom champignons in tomato sauce are a tasty and easy side dish. Perfect for accompanying meat main dishes, but they are also ideal for filling bruschetta, pizzas, and focaccia and, why not, also as a topping for a good plate of pasta or rice.
You can also use pioppino, porcini, or mixed mushrooms. You can replace canned tomatoes with fresh cherry tomatoes. They keep in the fridge in an airtight container for 2-3 days.
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- Cost: Very economical
- Rest time: 15 Minutes
- Preparation time: 5 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 179.72 (Kcal)
- Carbohydrates 7.59 (g) of which sugars 4.56 (g)
- Proteins 5.29 (g)
- Fat 16.28 (g) of which saturated 2.55 (g)of which unsaturated 1.41 (g)
- Fibers 2.75 (g)
- Sodium 569.26 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS FOR MUSHROOM CHAMPIGNONS IN TOMATO SAUCE
- 1.3 lbs champignon mushrooms
- to taste salt
- to taste chili pepper
- to taste chopped parsley
- to taste basil
- 4 tbsps extra virgin olive oil
- 2 cloves garlic
- 1 cup canned tomatoes
Tools
- 2 Pans
PREPARATION OF MUSHROOM CHAMPIGNONS IN TOMATO SAUCE
Clean the champignon mushrooms and slice them.
To get mushrooms that are not watery and mushy, put the mushrooms in a large non-stick pan, cover with a lid, and cook over low heat for 4-5 minutes; you will see them release water. Drain well and set aside.
In another non-stick pan, sauté the oil with garlic and chili pepper, add the mushrooms, and cook for a few minutes with a lid over high heat.
Add the canned tomatoes cut in half, salt, and cook uncovered for about 10 minutes until they are well cooked. Add the chopped parsley.
Mix everything well, and before serving, add some fresh basil.
Adriana’s Tip
Make sure to use the “double cooking trick” to get perfectly cooked mushrooms that are not “mushy”.
