Mushroom And Sun-Dried Tomato: A Match Made In Heaven

Mushrooms and sun-dried tomatoes are a match made in heaven. This flavour combination is used in a variety of dishes, from creamy Tuscan mushroom sauce with sun-dried tomatoes and spinach, to sun-dried tomato and mushroom pasta in a garlic and basil sauce. The two ingredients are also used in plant-based meals, such as a mushroom and sun-dried tomato skillet, and even in a vegetarian twist on the classic carbonara.

Spinach and sundried tomato pasta with mushrooms

Sun-dried tomatoes and mushrooms are a great combination, and adding spinach to the mix only makes it better. This recipe is a quick, easy, and tasty one-pot meal that can be adapted to suit vegetarians and vegans.

Ingredients

• Pasta (linguine, penne, or spaghetti)
• Spinach
• Mushrooms (baby bella, shiitake, maitake, or button)
• Sun-dried tomatoes
• Olive oil
• Salt
• Red pepper flakes
• Black pepper
• Chicken broth (or vegetable broth)
• Heavy cream
• Parmesan cheese
• Basil

Method

• Bring a large pot of salted water to a boil. Add the pasta and cook until 1-2 minutes under al dente.
• In a separate skillet, heat olive oil over medium-high heat. Add the red pepper flakes, salt, and black pepper and cook for about 1 minute.
• Add the mushrooms and sauté for about 3 minutes.
• Toss in the sun-dried tomatoes and cook for a further 3 minutes.
• Pour in the chicken broth and continue cooking until the vegetables have absorbed some of the broth.
• Stir in the heavy cream and bring to a brief boil.
• Add the Parmesan cheese and basil, stirring until the cheese has melted.
• Finally, add the spinach and cooked pasta to the sauce and toss to combine.

Tips and Variations

• For a creamier sauce, add more heavy cream or half-and-half.
• To make it spicy, include some chili flakes.
• For added protein, try chicken, shrimp, tofu, bacon, or Italian sausage.
• For some crunch, top with toasted pine nuts or walnuts.
• If you're serving it with a side, garlic bread and a fresh salad are great options.

How to rehydrate sundried tomatoes

Sun-dried tomatoes are a versatile ingredient used in several recipes, including pasta, salads, sandwiches, and pizzas. They have a rich, tangy taste and an intense flavour. There are two main types of sun-dried tomatoes: oil-packed and dry-packed. Oil-packed sun-dried tomatoes are preserved in oil and can be used directly in cooking. On the other hand, dry-packed sun-dried tomatoes are harder and chewier than oil-packed tomatoes and need to be rehydrated before use.

To rehydrate dry-packed sun-dried tomatoes, you can follow these simple steps:

Using Warm Water or Flavourful Liquid:

• Place the sun-dried tomatoes in a heat-proof bowl.
• Cover them completely with boiling water or warm water. You can also use other liquids like wine or broth for added flavour.
• Let the tomatoes soak for about 30 minutes to an hour, or until they become soft and pliable. The time taken to rehydrate will depend on the dryness of the tomatoes.
• Drain the tomatoes, pat them dry, and they are ready to be used!

Using a Microwave:

• In a microwave-safe bowl, stir salt into water until it dissolves.
• Add the sun-dried tomatoes to the bowl, cover it, and microwave for about 2 minutes until the tomatoes are plumped.
• Carefully remove the bowl from the microwave and let the tomatoes cool down completely in the water.
• Drain the tomatoes and place them on paper towels to dry.

Once you have rehydrated your sun-dried tomatoes, you can use them in various recipes. One popular option is to combine them with mushrooms in a pasta dish. You can sauté the mushrooms with garlic and then add the sun-dried tomatoes, along with other ingredients like wine, broth, or cream, to create a delicious sauce for your pasta.

Different types of mushrooms to use

Mushrooms are a versatile ingredient that can be used in a variety of dishes, from pasta to skillets. When it comes to the type of mushrooms used in these recipes, the most common types mentioned are button mushrooms and cremini mushrooms. Button mushrooms are a simple and inexpensive option that can be easily found in most grocery stores. Cremini mushrooms, also known as common brown mushrooms, offer a more earthy and nutty flavour. They are slightly more expensive than button mushrooms but still relatively affordable.

However, the type of mushroom you use in your mushroom and sundried tomato dish is not limited to these two varieties. Other types of mushrooms that can be used include shiitake mushrooms, Portobello mushrooms, oyster, and white button mushrooms. Shiitake mushrooms have a distinct umami flavour and meaty texture, making them a popular choice for vegetarian dishes. Portobello mushrooms are large, brown mushrooms with a strong, earthy flavour. They are often used as a meat substitute in vegetarian and vegan dishes due to their hearty texture and flavour. Oyster mushrooms have a delicate, slightly sweet flavour and a unique appearance with their long, thin stems and small caps.

When choosing the type of mushroom to use in your dish, consider the flavour profile and texture you want to achieve. Each type of mushroom has its own unique characteristics, so you can mix and match different varieties to create a complex and interesting dish. For example, you could combine the earthy cremini mushrooms with the sweet oyster mushrooms to create a well-rounded flavour profile.

Additionally, when preparing mushrooms for cooking, it is important to clean them thoroughly. Mushrooms can be dirty, especially if they are wild mushrooms. Gently wipe them with a damp cloth or paper towel to remove any dirt or debris. It is not recommended to wash mushrooms under running water as they can become soggy and absorb too much water, affecting their texture and flavour.

Vegan creamy mushroom pasta with sundried tomatoes

Mushrooms and sun-dried tomatoes are a great combination, and when combined with pasta, they create a delicious, easy-to-make, creamy, and flavourful dish. This vegan meal is perfect for a weeknight dinner and can be prepared in 15 to 30 minutes.

Ingredients

• Mushrooms
• Sun-dried tomatoes
• Pasta
• Spinach
• Garlic
• Olive oil
• Onion
• Vegetable broth
• Cashew milk
• Nutritional yeast
• Italian seasoning
• Salt
• Pepper
• Vegan Parmesan

Instructions

First, cook the pasta according to the package instructions, leaving it al dente. Drain the pasta when finished. Meanwhile, slice the mushrooms and dice the sun-dried tomatoes. You can also use marinated sun-dried tomatoes for added flavour. In a separate bowl, combine the vegetable broth with soaked cashews and blend until smooth to create a creamy sauce.

Next, heat olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook for about 7 minutes. You can also add some Italian seasoning to the mushrooms. Then, add the minced garlic and diced sun-dried tomatoes to the skillet and sauté for an additional 2-3 minutes.

Finally, fold in the cooked pasta and cover the skillet. Cook for another 2-3 minutes, stirring occasionally. If desired, you can add some cashew milk and nutritional yeast to create a creamier sauce without needing to blend anything. Finish the dish with some salt, pepper, and vegan Parmesan to taste.

This vegan creamy mushroom pasta with sun-dried tomatoes is best served fresh, as the pasta tends to soak up the sauce. However, leftovers can be stored in an airtight container in the fridge and reheated in the microwave or on the stovetop with a bit of milk or water to thin out the sauce.

How to store leftovers

How to store leftover mushrooms

Leftover mushrooms should be stored in the refrigerator. If you've already sliced the mushrooms, store them in an airtight container. Whole mushrooms should be used within a week of purchase, while sliced mushrooms should be used within three days. If you're unable to use mushrooms within a week, consider freezing them. However, fresher mushrooms tend to freeze better, so it's best to freeze them sooner rather than later. Before freezing, cook the mushrooms and let them cool before placing them in a freezer-safe bag. Frozen mushrooms will last for up to a year.

How to store leftover sun-dried tomatoes

Sun-dried tomatoes can be stored in a variety of ways, depending on their packaging and your planned use. If you're using canned sun-dried tomatoes, they can be stored in the can until opened. Unopened, they can last for up to nine months without refrigeration. Once opened, transfer the tomatoes to an airtight container and store them in the refrigerator for up to a month.

If you're using dry sun-dried tomatoes, you can store them in a cool, dry place for several months. If you want to extend their shelf life, you can vacuum seal them and store them in a cool, dark place. Another option is to store them in oil, which will infuse the oil with flavour and can be used in dressings or marinades. Oil-packed tomatoes will last for one to two years before opening and will need to be refrigerated after opening.

For long-term storage, you can freeze sun-dried tomatoes. Arrange them on a baking sheet and place them in the freezer until solid. Once frozen, transfer them to an airtight container or resealable freezer bag, removing as much air as possible before sealing. Frozen sun-dried tomatoes can last for up to two years.

Frequently asked questions