These Italian Mushrooms with Tomatoes 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 could make a meal out of Stuffed Mushrooms with Cream Cheese alone!
I've been meaning to share our family's vegan 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 these sautéed Italian mushrooms. Think savory, garlicky mushrooms in olive oil with a hint of tomato and a fresh parsley accent.
Delizioso!
Italians know how to turn the simple into the sublime.
Recipe ingredients
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.
How to make Italian mushrooms
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 them
Just like mushrooms with onions, these go so well with roasted pork, steak or even burgers. You also could serve them with scallops, on pizza or in a frittata.
They bring such savory goodness to almost any dish.
Enjoy!
P.S. If you love mushrooms cooked with meat, don't miss this Pork Scallopini, Chicken Marsala or Beef Stroganoff. And, you must check out my other Italian Side Dishes (Contorni)!
(Recipe Source: Adapted from my Mom's instructions, based on Nonna's cooking.)
Italian Mushrooms with Tomatoes
Video
Ingredients
- 20 ounces whole, white mushrooms (or small portobellos)
- 2 garlic cloves
- 3 tablespoons olive oil
- 2 plum tomatoes, peeled (used canned or fresh)
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 ½ teaspoons fresh, snipped parsley
Instructions
- 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 ½-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 ½ 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.
Kevin Finney says
Mamma C has the best recipes ever ! I'm so happy to have her as my friend and mentor. The way she explains the process is very thorough and makes it easy to fix the best dishes. Thank you Mamma C ! 😊 Sincerely , Kevin Finney
Mamma C says
Hi Kevin - What a beautiful compliment! I'm so honored and happy you're enjoying my recipes. I'm glad the mushrooms were a hit!
Nicola says
So simple but yet so tasty. I did use Italian herbs instead of parsley. Will deffo be using this as a side dish again.
Mamma C says
Hi Nicola - I'm glad you enjoyed the mushrooms!
Dorothy Rollins says
Overall tasted good! Wish I had used a bit less oil, got kind of mushy...and unfortunately I only had canned diced tomatoes which I drained as best I could.
I used Mrs. Dash and Italian seasoning to finish...would make again!
Mamma C says
Hi Dorothy - The diced tomatoes probably caused the sogginess. I imagine it would be hard to get them dry enough. It's also important to wait until all of the liquid has evaporated from the mushrooms before adding the tomato chunks. I'm glad you liked the flavor though, and I'm sure it will be better next time.
Duncan Edwards says
Absolutely spectacular and scrumptious
Mamma C says
Hi Duncan - I'm so glad you enjoyed these! Thanks for letting me know.
Joy says
You should really wash the mushrooms good after all mushrooms are grown in manure! Just saying
Mamma C says
Hi Joy - I get the mushrooms as clean as possible without ruining the texture, then cook them.
Beth says
We love mushrooms here at the house! I can't wait to make this recipe for my family! They are going to love it!
Mamma C says
Hi Beth - I hope your family loves these as much as mine does!
Lisa | Garlic & Zest says
I LOVE mushrooms! In fact, I think I could probably eat them every night of the week. Thank you for giving me a new preparation. I served them with veal chops and WOW! The BEST!
Mamma C says
Hi Lisa - These are awesome with veal!
Alison says
For mushroom lovers like me this is a super easy and delicious side dish! I'll be making this one again soon!
Mamma C says
Hi Alison - Yes! I'm so glad.
Sara Welch says
This was such an easy and flavorful side dish! My picky eaters gobbled this up; easily a new favorite recipe in our home!
Mamma C says
Hi Sara - I'm so glad to hear that!
Bintu | Recipes From A Pantry says
I love mushrooms, they are delicious and so versatile too! These Italisan sauteed mushrooms sound SO good!
Mamma C says
Hi Bintu - They're definitely a favorite in my family!