Friday recipe: Wild mushrooms with tomatoes and basil

You can always find mushrooms in my fridge; i add them to pasta, quinoa, salads, omelettes, sauces, pies, i even use them in recipes instead of bacon!

Wild mushrooms are my favorite. Whatever your favorite (crimini, enoki, oyster, portobello, shiitake or white button) all mushrooms are loaded with essential nutrients.

shiitake-mushrooms-Mushrooms are the only fruit or vegetable source of vitamin D. Like humans, mushrooms produce vitamin D when in sunlight.

-Mushrooms may enhance the body’s immunity system against microbes.

-They are high in antioxidants , specially crimini and portobello mushrooms.

-They contain loads of vitamin B and selenium.

Wild mushroom with tomatoes and basil:

2 tablespoons extra virgin oil, 1 medium onion chopped, 3-4 garlic cloves minced, 1 pound fresh porcini or other wild mushrooms, cleaned, trimmed, and thickly sliced, salt, 1/4 cup dry white wine, 1 pound tomatoes, peeled, seeded and chopped (or 1 can tomatoes drained and chopped), pinch sugar, freshly ground pepper, 1 tablespoon slivered fresh basil.

-Heat the olive oil in a large skillet and add the onion. Cook until tender, about 5 minutes. Add half the garlic, stir, then add the mushrooms. Turn up the heat and cook the mushrooms until they begin to brown. Add 1/2 teaspoon salt.

Cook, stirring often, until the mushrooms begin to soften and exude their juices, about 5 min.

Add the wine and turn the heat to high. Cook until the liquid glazes the mushrooms, about 5-10 min. Add the tomatoes, remaining garlic, sugar, and a little more salt. Reduce the heat and cook, stirring often , until the tomatoes have cooked down, about 15 min.

Stir in some pepper and the basil and remove from fire. Serve warm. delicious!

*image via google

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