Mushroom and Tomato Saute
Serve this simple cooking recipes with roast poultry, grilled fish, or veal chops.
Makes about 6 servings
3 tablespoons olive oil
2 cloves garlic, minced
1 pound assorted fresh mushrooms, including some shiitake (stems
discarded), cloud ear, hen-of-the-woods, or portabella, stems trimmed,
halved or quartered if large
2 large ripe tomatoes, peeled, seeded, and coarsely chopped; or one 14
1/2 ounce can diced tomatoes, well drained
3 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme
Salt and freshly ground black pepper to taste
Heat the oil in a large heavy skillet
over low heat. Add the garlic and cook for 1 minute.
Stir in the mushrooms and cook, stirring,
until beginning to turn golden brown, about 5 minutes.
Add the tomatoes and cook, tossing or
stirring from time to time just until a thick sauce begins to form,
about 5 more minutes. Stir in the parsley and thyme and season very
well with salt and pepper.
Serve very hot.
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