These Italian Sautéed Mushrooms are so delicious! Enjoy this family recipe from Naples. It’s the best mushroom side dish!
Don’t you just love mushrooms? They’re the most satisfying, meaty vegetable.
I’ve been meaning to share our family’s mushroom recipe from Naples with you. Sometimes, I take dishes like this for granted.
Then, I realize everyone has been missing out on one of our favorites!
But I know you’ll forgive me when you taste this. Think savory, garlicky mushrooms in olive oil with a hint of tomato and a fresh parsley accent.
Italians know how to turn the simple into the sublime.
We always use white button mushrooms in this recipe. I have to admit, they’re my favorite!
But you could try small Portobello ones if you prefer.
For the tomatoes, we use two from a can of peeled tomatoes (affiliate link). You also could use two fresh tomatoes, as long as you peel them.
You’ll also need to cut them up and drain them.
You’ll start with heating the olive oil and garlic, of course. When the garlic is starting to get soft but not burned, add the mushrooms. Stir them to coat with the oil and garlic and let them cook.
They’ll release liquid. Increase the heat to high and cook until the liquid evaporates, stirring occasionally.
Make a well in the center of the pan and add your broken-up, drained tomatoes. Cook the tomatoes for five minutes, stirring as needed.
Then add salt, pepper and parsley and stir. Done!
Tips to prevent sogginess
- Lightly rinse raw mushrooms while brushing off dirt, then pat dry with paper towels.
- Cook the mushrooms uncovered, to allow the liquid to evaporate.
- Wait until all the liquid is evaporated before adding the tomatoes.
- Drain the juice from the tomato chunks before adding them to the pan.
What to do with extra canned, peeled tomatoes
If you open a new can of peeled tomatoes for this recipe, you might be wondering what to do with the leftover, unused tomatoes. I usually make sauce with them or Italian green beans. You also could use them for this sautéed cod.
What to serve with Italian mushrooms
They bring such savory goodness to almost any dish.
(Recipe Source: Adapted from my Mom’s instructions, based on Nonna’s cooking.)
Italian Sautéed Mushrooms with Garlic and Tomatoes
- 20 ounces whole, white mushrooms (or small portobellos)
- 2 garlic cloves
- 3 tablespoons olive oil
- 2 plum tomatoes, peeled (used canned or fresh)
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 1/2 teaspoons fresh, snipped parsley
- Rinse the mushrooms under a light stream of cool water while using a brush to clean off the dirt. (Or use a damp paper towel to wipe off the dirt.) Dry the mushrooms with paper towels.
- Cut off the hard edge of each stem and slice the mushrooms 1/2-inch thick.
- Peel the garlic. Slice it thinly or chop it. (Don't chop it too finely, or it will burn.)
- Heat the oil in a 12-inch frying pan over medium heat. Add the garlic and cook for a minute, being careful not to let it burn.
- Add the mushroom slices and stir them briefly to coat with the olive oil and garlic. Let the mushrooms cook in an even layer over medium-high heat, uncovered, sitrring occasionally. When they release their liquid, turn the heat higher. Cook until all the liquid is evaporated. It could take about 10 minutes.
- While the mushrooms are cooking, cut up the tomatoes and drain them using a fine-mesh strainer. Make sure there is no tomato juice left, or it will make the mushrooms soggy. Rinse the parsley and snip it until you have 1 1/2 teaspoons.
- When the liquid has evaporated from the pan of mushrooms, push the mushrooms to the sides to make space in the center of the pan. Add the tomatoes to the middle of the pan. Let the tomatoes cook for five minutes, stirring as needed.
- Add the salt, pepper and parsley. Stir everything to combine. Turn off the heat.
- Serve the mushrooms and store any leftovers for up to five days in the refrigerator. Do not freeze them.