Mushrooms can take on a lot of flavour from other ingredients in a dish. If you just sauté them by themselves, they might be a bit boring. However, magical flavours emerge when adding even with a single clove of garlic and some olive oil or butter.
One of the key things when cooking mushrooms is to let them slowly brown and evaporate some of their water before adding a lot of any of the other flavourful ingredients. This will ensure a more concentrated taste and better texture.
The recipe below combines some Italian flavours with the mushrooms and I decided to serve them with some creamy polenta as a main dish. Another option would be to serve them with potato gnocchi, mashed potato or pasta for a main dish. It would also make a great side dish as part of a dinner spread or BBQ table.
This is a simple recipe which can be easily prepared within a short time. It is great for a mid-week dinner too as it is so quick to prepare.
If you enjoy mushrooms, here are some other recipes for you:
- Creamy Mushroom Sauce to accompany a plate of gnocchi or pasta
- a rich and creamy Mushroom Pie with a ‘meaty’ kind of filling
- Vegan ‘Meatballs’ in a luscious vegan cream sauce
Mushrooms with Sun-dried tomatoes & Baby spinach
A mouthwatering quick and easy vegan dish that can be served as a main or as a side
- 400g mushrooms, thickly sliced
- 2 tbsp olive oil
- 1 medium onion, finely diced
- 2 garlic cloves, finely chopped
- 1/2 tsp chili flakes
- 60g sun-dried tomatoes, roughly chopped
- 1 tbsp dried Italian herbs
- 1 tbsp balsamic vinegar
- 50g baby spinach
- 2 tbsp fresh parsley
- Sea salt & black pepper
- In a large frying pan, heat 2 tablespoons of olive oil. Add the mushrooms and let them sauté for 5-7 minutes without stirring. Stir the mushrooms and let them cook for another 5 minutes.
- Add the onion and cook for 5 minutes until it turns transparent.
- Add the garlic and chili flakes and cook for another 2-3 minutes until fragrant.
- Add the chopped sun-dried tomatoes and dried Italian herbs and mix well.
- Deglaze the pan with the balsamic vinegar and let it cook off for 1-2 minutes.
- Mix in the baby spinach and cook briefly until it is mostly wilted. Sprinkle the parsley on top.
- Serve over polenta, potato gnocchi or mashed potatoes for a main vegetarian dish or as a side dish to your meat.