Sautéed Mushrooms with Cherry Tomatoes are a very flavorful and tasty side dish, made with freshly picked mushrooms, offering an intense and fragrant taste.
It’s a quick, appetizing, and light recipe, loved so much that you’ll want to mop up the sauce with bread. Depending on the origin or omitting the wine, it can also be considered a vegan dish.
Mushrooms are low in calories, with slight variations based on the type, contain a lot of fiber, and are rich in many properties beneficial to our body.
Moreover, this is the best time to consume them fresh, thanks to the greater availability of mushrooms growing spontaneously. During the rest of the year, they are more easily found frozen or dried.
Every mushroom has its scientific name; I don’t know the exact scientific name of the ones I cooked; they are reddish and fleshy, and we call them rossetti.
For a successful recipe, cook the mushrooms while they are still fresh and release their characteristic aroma. Also, use excellent extra virgin olive oil, like Verdone from Frantoio Gentili.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 3 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for Sautéed Mushrooms with Cherry Tomatoes
- 1.1 lbs Fresh mushrooms
- 15 Cherry tomatoes (or tomato pulp)
- 2 cloves Garlic
- to taste Verdone extra virgin olive oil (Frantoio Gentili)
- 5 tbsps White wine
- to taste Salt
- to taste Fresh chili pepper
- 1 sprig Parsley
Tools
- 1 Pan
- 1 Stove
Preparation for Sautéed Mushrooms with Cherry Tomatoes
You can use any type of mushroom for this recipe.
Scrape the mushroom stems well, rub them with a damp cloth, but if they are very earthy, rinse them quickly under running water.
Take a pan, pour in the Verdone oil, add the garlic cloves, turn on the stove, and let them brown. Add the cherry tomatoes, sauté well over high heat, and then add the mushrooms cut into thick slices.
Mix well, pour in and let the white wine evaporate, salt, lower the heat, and cook slowly for about 20 minutes.
I didn’t add any water; the cooking was done with the liquids released by the mushrooms. Depending on the quality, add a half glass or more if needed.
After about 20 minutes, the liquids have reduced, the cherry tomatoes are soft, and the mushrooms are cooked but meaty.
Add some freshly chopped parsley, and if you like it spicy, some fresh chili pepper, plate and serve hot.
Tips and Variations
You can make this recipe with any type of mushroom: porcini, champignon, cardoncelli, chanterelles, and honey mushrooms.
If you don’t have fresh mushrooms, you can also use dried or frozen ones.
For more mushroom recipes click here!
