There is something warming about the flavors and texture of a tender, meaty mushroom with a hint of rosemary & garlic that evokes an evening sitting by the fireside. Whether you’re pairing mushrooms with a juicy steak, a roasted chicken or a creamy risotto, they are a fantastic addition to any meal. This dish is great as well as you can easily adjust the amount of mushrooms, tomatoes, and garlic based upon the number of people and your desired balance. I prefer to let the mushrooms be the main ingredient with just a few tomatoes but you could always do half & half, if you prefer.
- Baby Portobello Mushrooms, cleaned & sliced
- Garlic Cloves, minced or whole
- Olive Oil
- Fresh Rosemary Sprigs
- Cherry Tomatoes
- Salt & Pepper
In a sauté pan, add olive oil over low to medium heat. Add the mushrooms and tomatoes. Mix well and let simmer for 10 minutes. Add the rosemary sprigs. Add the garlic and turn down the heat- you don’t want the garlic to burn. Continue to let simmer until the mushrooms are cooked through and tender. Season with salt & pepper.
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