John Miller
Braised mushrooms with tomato sauce is a hearty, flavourful dish that can be served with pasta, rice, flatbread, or bread. The mushrooms are cooked in a tomato-based sauce, which may include other ingredients such as onions, garlic, butter, bouillon, and soy sauce. There are different ways to incorporate mushrooms into the dish, and they can be added at different stages of the cooking process depending on the desired texture and flavour. Some recipes call for browning the mushrooms first, while others suggest adding them directly to the sauce to simmer. The type of mushroom used can also vary, with common options including button, cremini, portobello, and shiitake mushrooms.
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What You'll Learn
Braising mushrooms with tomato sauce and herbs
Braised mushrooms with tomato sauce and herbs is a warm, hearty, and flavourful dish. It can be served with rice, flatbread, or a slice of toasted French bread. This recipe uses baby bella mushrooms, but common mushrooms (Agaricus bisporus), cremini, portobello, or white button mushrooms can also be used.
Ingredients
- Mushrooms
- Butter
- Olive oil
- Onion
- Garlic
- Tomato sauce
- Vegetable broth or bouillon
- Sugar
- Salt
- Pepper
- Soy sauce
Steps
First, heat some butter and a tablespoon of olive oil in a large non-stick pan over medium-high heat. Once the butter has melted and started bubbling, add the mushrooms and stir. Cook the mushrooms until they are golden brown.
Next, add the chopped onion to the pan and cook for about 3 minutes. Then, add the crushed garlic and cook for another minute. Transfer the mushrooms to a large Dutch oven and combine them with the garlic and onion. Pour in the tomato sauce and increase the temperature to bring the mixture to a boil. Once boiling, reduce the heat to a soft simmer and cover with a lid. Cook for about an hour, stirring occasionally, until the sauce is thick.
Finally, stir in a teaspoon of sugar to balance out the acidity of the tomatoes. For a thicker sauce, cook for another 5 minutes without the lid. Serve with a scoop of cooked white rice or Puerto Rican yellow rice.
Tips
- It is best to cook the mushrooms in small batches to avoid steaming them.
- The sauce can be frozen and stored for later.
- If using fresh tomatoes, they should be crushed by hand into smaller pieces.
- The sauce can be made vegan by omitting the beef and using a vegan vegetable broth.
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Braising mushrooms in Chinese style
Braised mushrooms are a great Chinese side dish or a satisfying vegetarian main course. This recipe uses fresh shiitake, oyster, or king oyster mushrooms, but you can also use rehydrated wood ear mushrooms for a contrasting texture.
Firstly, heat a wok or skillet over medium heat and add a neutral oil, such as extra virgin olive oil. Add some ginger and fry for 30 seconds, then add chopped garlic and shallots or onions. If you want to add a little heat to the dish, you can also add some chopped chillies at this stage.
Next, add the mushrooms and stir-fry them until they are coated in oil. When the mushrooms begin to release their water, add the stock, soy sauce, vinegar, Shaoxing cooking wine (or sherry), and sugar. You can also add meat to the dish at this stage if you wish. Return the aromatics to the pot and simmer gently for 20-30 minutes.
If the sauce is still thin at the end of the cooking time, mix 2 teaspoons of tapioca, corn, or potato starch into 2 tablespoons of hot water and stir this into the mushrooms. To finish, toss in some chopped scallions, reserving some of the green portions for garnish.
This dish is excellent served with rice or noodles.
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Best mushrooms for braising
Braising mushrooms is a great way to add flavour and texture to your dish. While there are many types of mushrooms that can be braised, some of the best options include:
Common button mushrooms
Also known as white, button, or table mushrooms, these are a versatile and readily available option for braising. They have a mild flavour that can take on the taste of other ingredients in the dish.
Cremini mushrooms
Cremini mushrooms are a type of wild mushroom that has a more intense flavour than common button mushrooms. They are often used in braised dishes as they can hold up to longer cooking times without becoming mushy.
Portobello mushrooms
Portobello mushrooms are large, meaty mushrooms that are perfect for braising. They have a rich, earthy flavour and a firm texture that can stand up to longer cooking times.
Shiitake mushrooms
Shiitake mushrooms have a distinct umami flavour and a chewy texture that makes them a great option for braising. They are commonly used in Asian cuisine and can add a depth of flavour to your dish.
Oyster mushrooms
Oyster mushrooms have a delicate flavour and a unique, wavy shape. They are often used in braised dishes as they absorb the flavours of the other ingredients well and have a pleasant texture.
Chanterelle mushrooms
Chanterelle mushrooms have a sweet, nutty flavour and a delicate texture. They are a great option for braising as they hold their shape well during cooking and add a unique flavour to the dish.
When braising mushrooms, it is important to consider the size and texture of the mushrooms and adjust your cooking time accordingly. Smaller mushrooms may cook more quickly, while larger varieties like portobellos or porcini may need to be sliced into smaller pieces before braising. Additionally, some sources recommend browning the mushrooms before adding them to the sauce, as this can intensify their flavour.
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How to avoid steaming mushrooms
To avoid steaming mushrooms, it is important to prevent them from releasing too much water during cooking. Mushrooms are like sponges and will absorb water if washed or soaked, which can make them soggy and difficult to brown. Instead, clean them with a damp paper towel or brush off any visible dirt with a pastry brush.
When cooking mushrooms, avoid overcrowding the pan. Mushrooms release water as they cook, and if they are packed too closely together, they will steam instead of sautéing. It is recommended to cook mushrooms in small batches to allow enough space for the liquid to evaporate properly. Give them a little room to do their thing.
Additionally, using a high heat setting can help evaporate the liquid released by the mushrooms, giving them a nice brown color. Make sure all the water has evaporated before removing the mushrooms from the heat. Medium-high or high heat will reduce the chances of steaming and will give the mushrooms a better texture and appearance.
Furthermore, it is advisable to avoid adding salt to the mushrooms at the beginning of the cooking process. Salt draws out moisture, and adding it too early will result in steaming the mushrooms instead of sautéing them. Instead, season the mushrooms towards the end of cooking to avoid drawing out too much moisture.
By following these guidelines—cleaning without soaking, cooking in small batches, using high heat, and seasoning with salt later—you can effectively avoid steaming mushrooms and achieve a better texture and flavor in your dishes.
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Serving suggestions
Braised mushrooms in tomato sauce make for a hearty and versatile dish. The most obvious way to serve this dish is with pasta, especially spaghetti. You can either mix the pasta with the sauce or serve the sauce on top of the pasta. For a more intense flavour, you can brown the mushrooms before adding them to the sauce. You can also add ingredients like Worcestershire sauce, soy sauce, or a splash of red wine to boost the savouriness of the dish.
To serve, sprinkle freshly chopped herbs like basil or parsley on top for a burst of freshness and colour. You can also add grated parmesan cheese, or a sprinkle of oregano. For a more filling meal, serve the pasta with garlic bread or bruschetta and crostini on the side. You can also serve the sauce as a dip for cheese sticks.
This sauce is so versatile that you can use it anywhere a recipe calls for pasta sauce. For a refreshing counterpoint, serve with an Italian salad: a marinated tomato salad with fresh basil pesto and balsamic vinegar.
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Frequently asked questions
Common button mushrooms are great for braising, but you can also use cremini, portobello, shiitake, baby bella, or white mushrooms.
You will need mushrooms, tomato sauce or crushed tomatoes, oil, onion, garlic, and salt. You can also add butter, sugar, beef broth, soy sauce, and spices.
It is recommended to sauté the mushrooms in butter or oil until they are browned and their juices have evaporated. Then, add them to the tomato sauce and simmer until the sauce thickens.
The mushrooms should be braised for about an hour or until the sauce has thickened. The longer you cook the mushrooms, the more intense the flavor will be.
