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Simple Mushrooms and Tomato Saute Cooking Recipes

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

  1. Heat the oil in a large heavy skillet over low heat. Add the garlic and cook for 1 minute.

  2. Stir in the mushrooms and cook, stirring, until beginning to turn golden brown, about 5 minutes.

  3. 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.

  4. Serve very hot.

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