Emily Johnson
Tomatoes and mushrooms are a classic combination in many countries, with some saying that they would be approved by Italian nonnas. They are both watery ingredients, so the liquid content must be managed to avoid sogginess. This can be done by cooking the mushrooms uncovered to allow the liquid to evaporate before adding the tomatoes. Tomatoes and mushrooms can be roasted on a sheet pan with fresh thyme and garlic, tossed with pasta, or piled on toast. They can also be sautéed with garlic, salt, pepper, and parsley, and served with roasted pork, steak, burgers, scallops, pizza, or frittata.
| Characteristics | Values |
|---|---|
| Taste | Tomatoes and mushrooms go well together |
| Common dishes | Sautéed mushrooms with garlic and tomatoes, scrambled eggs, pasta, sandwiches, roasted vegetables, omelets |
| Cooking technique | Cook mushrooms uncovered to allow the liquid to evaporate before adding tomatoes |
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What You'll Learn
Tomatoes and mushrooms in an omelette
Tomatoes and mushrooms are a great combination and work well in an omelette. The key to success is managing the liquid content of both ingredients.
Firstly, prepare your tomatoes and mushrooms. For the tomatoes, slice them into chunks and drain the juice using a fine-mesh strainer. For the mushrooms, slice them and cook uncovered over medium-high heat in a pan with olive oil and garlic. Allow the mushrooms to release their liquid and continue cooking until all the liquid has evaporated. This should take around 10 minutes.
Now you are ready to combine the tomatoes and mushrooms. Push the mushrooms to the side of the pan and add the tomatoes to the middle. Cook the tomatoes for around five minutes, stirring as needed. Add salt, pepper, and parsley, and stir to combine. Turn off the heat and serve.
You can now add your tomato and mushroom mixture to an omelette. Simply whisk together some eggs and milk, heat some butter in a pan, and pour in the egg mixture. Allow the eggs to cook until they are nearly set, and then add your tomato and mushroom mixture to one side of the omelette. Fold the omelette in half and serve.
You could also add some onion, peppers, ham, and cheese to your omelette for extra flavour. This classic combination of ingredients works well together and is a great way to start your day with a delicious and nutritious breakfast.
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Italian sautéed mushrooms with garlic and tomatoes
Tomatoes and mushrooms are a great combination and go really well together. This is evident in the many recipes that combine the two, including Italian sautéed mushrooms with garlic and tomatoes. This dish is a delicious vegan recipe from Naples, Italy, and is a perfect side to almost any meal.
To make Italian sautéed mushrooms with garlic and tomatoes, you will need the following ingredients:
- Mushrooms (white button mushrooms are traditional, but you can use small Portobello ones, or any type of mushroom)
- Garlic
- Olive oil
- Tomatoes (fresh or canned, peeled and cut into chunks)
- Parsley
- Salt and pepper
You may also add some red pepper flakes for a spicy kick.
- Rinse the mushrooms and brush off any dirt. Cut off the hard edge of each stem and slice the mushrooms 1/2-inch thick.
- Peel and thinly slice the garlic.
- Heat olive oil in a 12-inch frying pan over medium heat. Add the garlic and cook for about a minute, being careful not to let it burn.
- Add the mushroom slices and stir to coat them with the olive oil and garlic.
- Let the mushrooms cook uncovered in an even layer over medium-high heat, stirring occasionally. They will release liquid.
- Continue cooking until all the liquid evaporates. This may take about 10 minutes.
- While the mushrooms are cooking, cut up the tomatoes and drain them using a fine-mesh strainer to remove any excess liquid.
- Once the liquid has evaporated from the mushrooms, push the mushrooms to the sides of the pan to make space in the centre.
- Add the tomatoes to the middle of the pan and let them cook for about five minutes, stirring as needed.
- Add the salt, pepper, and parsley. Stir everything together.
- Turn off the heat and serve.
This dish can be served with roasted pork, steak, burgers, scallops, pizza, or in a frittata. It can also be used as a topping for sandwiches. Enjoy!
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Liquid content when cooking tomatoes and mushrooms
Tomatoes and mushrooms are a great combination of ingredients. They can be used in a variety of dishes, including pasta, sandwiches, pizza, and eggs. However, one challenge when cooking tomatoes and mushrooms together is managing their liquid content. Both ingredients release a lot of liquid while cooking, which can make the dish soggy or runny.
When cooking mushrooms, it is essential to cook them uncovered over medium to medium-high heat. This allows the liquid to evaporate. It usually takes about 10 minutes for the mushrooms to release their liquid and for it to evaporate. Make sure to stir the mushrooms occasionally to prevent them from sticking to the pan.
Tomatoes also release a significant amount of liquid during cooking. To manage this, it is recommended to cut up the tomatoes and drain them using a fine-mesh strainer before adding them to the pan. It is crucial to ensure that there is no tomato juice left, as it can make the dish soggy. If using canned tomatoes, drain the juice from the chunks before adding them to the recipe.
Additionally, when roasting tomatoes and mushrooms together, you can drizzle them with olive oil, season them with salt, pepper, and thyme, and roast them on a sheet pan. By arranging the tomatoes cut-side down, you can help them retain some of their juices. After roasting, gently mash the tomatoes with a fork to release their juices, creating a saucy consistency.
In summary, while tomatoes and mushrooms release a lot of liquid during cooking, proper techniques can be employed to manage their liquid content. By evaporating the liquid from the mushrooms and draining and mashing the tomatoes, you can create delicious dishes that showcase the complementary flavors of these two ingredients.
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Sheet pan-roasted tomatoes and mushrooms
Tomatoes and mushrooms are a great combination and work well in a variety of dishes, from eggs to pasta. A sheet pan-roasted version of this duo is a simple, tasty, and easy way to cook these vegetables.
Ingredients:
- Cherry tomatoes
- Mushrooms (portobello or cremini)
- Olive oil
- Fresh thyme
- Salt and pepper
- Balsamic vinegar
- Fresh parsley (optional)
Method:
Firstly, preheat your oven to 375°F. Place the tomatoes in a large bowl with 1 tablespoon of olive oil, 1 tablespoon of thyme, 1/4 teaspoon of salt, and some black pepper. Toss to combine. Transfer the tomatoes to a rimmed baking sheet, arranging them cut-side down.
Next, add the mushrooms, garlic, remaining olive oil, thyme, salt, and pepper to the bowl and toss to coat. Spread the mushrooms out on the other half of the baking sheet in a single layer.
Roast the vegetables for 30-35 minutes, or until soft and caramelized. Remove from the oven and gently mash the tomatoes with a fork to release their juices. Drizzle with balsamic vinegar to taste.
Serving Suggestions:
These sheet pan-roasted tomatoes and mushrooms are incredibly versatile. Try them on toast, with grilled chicken or steak, tossed through pasta, or simply straight from the pan! They can also be made in advance and stored in an airtight container in the refrigerator for up to a week, then reheated in a warm oven.
Variations:
For an Italian-style twist, try adding some whole peeled garlic cloves to the sheet pan. You can also include other vegetables such as cauliflower, baby potatoes, onion, peppers, or sweet potatoes. If you don't have fresh thyme, you can substitute it with Italian seasoning or a combination of basil, oregano, rosemary, and thyme.
So, there you have it—a delicious and flexible way to enjoy roasted tomatoes and mushrooms, a classic combination that definitely belongs together!
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Mushroom, tomato and onion sauté
Tomatoes and mushrooms are a great combination and go together very well. While some people think that the two should not be mixed because they release a lot of liquid while cooking, this can be avoided with good technique.
Ingredients:
- Mushrooms
- Tomatoes
- Onions
- Olive oil
- Salt
- Pepper
- Parsley
- Garlic (optional)
- Red pepper (optional)
Instructions:
- Heat olive oil in a large skillet or frying pan over medium heat.
- Add sliced onions and cook until they are tender and golden. This should take around 10 minutes.
- If making a sandwich, you can toast your bread at this point.
- Add the mushrooms and cook for another 10 minutes. If using garlic, add it with the mushrooms.
- Add the tomatoes and continue to cook until soft. This should take 10-15 minutes. If using red pepper, add it with the tomatoes.
- Season with salt and pepper and serve.
This recipe can be served as a side dish or added to sandwiches, burgers, or pasta.
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Frequently asked questions
Yes, tomatoes and mushrooms go well together. They can be cooked together in a variety of ways, including sautéed, roasted, or in an omelette.
There are many recipes that include tomatoes and mushrooms, such as Italian Sautéed Mushrooms with Garlic and Tomatoes, a mushroom, tomato, and onion sauté, and sheet pan roasted tomatoes and mushrooms.
When cooking tomatoes and mushrooms together, it is important to cook the mushrooms uncovered so that the liquid can evaporate. It is also important to drain the juice from the tomatoes before adding them to the pan.
Tomatoes and mushrooms can be served in a variety of ways, such as on toast, with pasta, or simply eaten straight off the sheet pan. They can also be served with grilled chicken or steak, or added to a sandwich.
