Michael Davis
Soft sautéed mushrooms in tomato sauce is a delicious and hearty meal that can be served with pasta, roasted pork, steak, burgers, scallops, or even pizza. The key to achieving soft mushrooms is to cook them in an even layer over medium to medium-high heat, stirring occasionally, until they release their liquid. It is important to note that the mushrooms should be rinsed and cleaned before cooking, and sliced to a thickness of about 1/2 inch. Additionally, the type of wine used in the sauce can greatly impact the flavor, with dry, crisp white wines such as Pinot Grigio, Sauvignon Blanc, or Chardonnay being popular choices.
| Characteristics | Values |
|---|---|
| Type of dish | Main course |
| Cuisine | Italian |
| Main ingredients | Mushrooms, tomatoes, olive oil, garlic, basil, wine |
| Other ingredients | Onions, salt, pepper, Italian seasoning, thyme, parsley, butter, oregano, Worcestershire sauce, anchovy paste |
| Preparation time | 30 minutes |
| Total cooking time | 45 minutes to 1 hour |
| Instructions | 1. Clean and slice mushrooms. 2. Saute onions and garlic in olive oil. 3. Add tomatoes, wine, and seasonings. 4. Simmer for 20-25 minutes. 5. Serve with pasta or meat. |
| Variations | Creamy mushroom sauce, spicy mushroom sauce, veggie mushroom sauce, vegan mushroom sauce, meaty mushroom sauce |
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What You'll Learn
Sauté the mushrooms separately
Sautéing mushrooms separately is a great way to ensure they are cooked perfectly and to infuse them with flavour. Here is a step-by-step guide to achieving soft sautéed mushrooms:
Firstly, select your mushrooms. Fresh mushrooms are best, and you can use an assortment of varieties or just one type. Clean the mushrooms by rinsing them under cool water and using a brush to gently remove any dirt. Alternatively, use a damp paper towel to wipe them clean. Then, dry the mushrooms with paper towels.
Next, prepare the mushrooms by removing any hard parts of the stems and slicing the mushrooms to your desired thickness. You can slice them into 1/2-inch thick pieces, or simply slice them into smaller pieces if you prefer.
Now, heat a large frying pan over medium heat and add a generous amount of olive oil. Extra virgin olive oil is a good choice for its rich flavour. You want the oil to be hot before adding the mushrooms, so wait until it shimmers.
Add the sliced mushrooms to the pan in a single layer, if possible, to ensure even cooking. Let the mushrooms cook undisturbed for a few minutes. They will release their liquid, so you need to wait for this to evaporate before they start to brown. This process can take around 10 minutes.
Once the liquid has evaporated, continue cooking the mushrooms, stirring occasionally, until they are golden brown. You can also add other ingredients to the pan at this stage to infuse the mushrooms with flavour. For example, add some crushed or sliced garlic to the pan and stir to combine with the mushrooms. You could also add some butter for a richer dish.
Finally, once the mushrooms are browned, remove them from the pan and set them aside. They are now ready to be added to your tomato sauce or other dishes.
Sautéing mushrooms separately ensures they develop a rich flavour and a golden colour. This method also allows you to control the cooking process, preventing overcooking or sogginess, which can sometimes occur when mushrooms are cooked directly in a sauce.
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Add mushrooms to sauce when garlic is soft
When the garlic is soft, it's time to add the mushrooms. First, rinse the mushrooms under a light stream of cool water, brushing off any dirt. Then, pat them dry with paper towels. Cut off the hard edge of each stem and slice the mushrooms 1/2-inch thick.
Next, add the mushrooms to the pan. Stir them to coat with the oil and garlic, and let them cook. They will release liquid. Increase the heat to high and cook until the liquid evaporates, stirring occasionally. This could take about 10 minutes.
Once the mushrooms are golden brown, make a well in the centre of the pan and add your tomatoes. Cook the tomatoes for five minutes, stirring as needed. Then, add salt, pepper, and parsley and stir.
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Use a variety of mushrooms
When making a mushroom sauce, you can use any type of mushroom you like. White mushrooms sauté beautifully, as do creminis, shiitakes, morels, and other wild mushrooms. You can also use an assortment of mushrooms, such as white buttons, baby bella, and large portobello mushrooms, or just one variety.
It's important to note that you should not cut the mushrooms too thin, as they will shrink while cooking and may become mushy. Cut the mushrooms into similarly-sized thick pieces.
Before cooking the mushrooms, make sure they are dry. Use a lightly damp paper towel to wipe the mushrooms clean, rather than washing them or submerging them in water, as they will absorb water and become squeaky.
To sauté the mushrooms, heat a mixture of butter and olive oil in a pan over medium-high heat. Add the mushrooms in small batches, leaving space between them, and cook without stirring for 3-5 minutes. Then, stir occasionally and continue cooking until they are browned on both sides. If the mushrooms release a lot of liquid, keep cooking until it evaporates.
You can also sauté the mushrooms in the pan you plan to make the sauce in, without washing the pan afterward, to retain all the flavor.
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Simmer sauce uncovered for 20-25 minutes
Simmering your sauce uncovered for 20-25 minutes is an important step in the cooking process. It allows the sauce to reduce and thicken, while also ensuring that the mushrooms are fully cooked. Leaving the sauce uncovered helps the liquid to evaporate, intensifying the flavour of the sauce.
During this time, the sauce will continue to develop its flavour and texture. The fresh herbs will infuse with the other ingredients, and the sauce will reduce and thicken. The longer the sauce simmers, the thicker it will become. It is important to keep an eye on the sauce to ensure it doesn't reduce too much, as this will impact the final consistency of your dish.
If you prefer a chunkier sauce, you can simmer for a shorter time, around 20 minutes. This will give you a more rustic, textured sauce. If you prefer a smoother, thicker sauce, you can simmer for the full 25 minutes or even a little longer. This will result in a richer, more intense sauce.
While the sauce simmers, you can prepare your pasta. It is important to time this step correctly so that your pasta is ready when the sauce is. Bring a large pot of salted water to a boil and add your chosen pasta. Cook according to the package instructions, usually until the pasta is al dente. Drain the pasta, but do not rinse it. Rinsing will remove the starch, which helps the pasta hold and absorb the sauce.
By simmering your sauce uncovered, you allow the sauce to reduce and intensify in flavour. This step is key to achieving the perfect soft sautéed mushrooms in tomato sauce.
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Add cream for a creamy sauce
To make a creamy sauce with mushrooms and tomatoes, you can follow the same steps as the previous answer, but with a few adjustments.
Firstly, saute the mushrooms in batches in a pan with some high-quality olive oil. This will give them a nice golden crust and intensify their flavour. Make sure to cook them until they release their water and it cooks off. You can then set the mushrooms aside and use the same pan to saute onions and garlic in olive oil until softened. Chop some fresh tomatoes and add them to the pot, along with canned diced tomatoes and their juice. Boil this mixture uncovered over medium-high heat for 15 minutes, stirring occasionally.
Now, for the creamy element: add in some heavy cream, half-and-half, or plant-based cream for a dairy-free option. Stir this through until well combined, and then add your Italian seasoning, salt, pepper, and red pepper flakes to taste. You can also add some chopped fresh basil at this stage. Return the mushrooms to the pan and simmer uncovered for 20-25 minutes, or until the mushrooms are fully cooked and the sauce has thickened.
This creamy sauce can be served with pasta, such as penne or rigatoni, or used as a base for a vegetarian dish with spinach, as suggested by some sources.
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Frequently asked questions
Sautéing the mushrooms before adding them to the sauce is recommended as it adds flavour and prevents the mushrooms from becoming soggy. However, some recipes do add the mushrooms directly to the sauce without sautéing them first.
To sauté mushrooms, heat oil and/or butter in a pan over medium-high heat. Add the mushrooms, leaving space between them, and cook for 3-5 minutes before turning. Stir and allow the mushrooms to finish cooking for a couple more minutes. Season with salt and pepper.
White mushrooms, creminis, shiitakes, morels, and other wild mushrooms sauté well and work well in tomato sauce.
In addition to mushrooms, common ingredients in a tomato sauce include onions, garlic, basil, thyme, salt, pepper, and wine. You can also add ground beef, turkey, chicken, or pork for a meatier sauce, or cream for a creamier sauce.
