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Sautéed Mushrooms with Tomatoes and Basil recipe

Sautéed Mushrooms with Tomatoes and Basil recipe

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A simple vegetarian starter I like making for guests. This is fantastic heaped onto a small serving plate over slices of grilled ciabatta - think of it as a really fantastic, embellished bruschetta.

16 people made this

IngredientsServes: 4

  • 500g beef tomatoes
  • 4 cloves garlic
  • 125ml oil
  • 500g large white mushrooms, sliced
  • 1 bunch flat leaf parsley, finely chopped
  • 1 bunch basil, finely chopped
  • 1 tablespoon small capers
  • salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Lemon wedges as a garnish (optional)

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Peel the tomatoes, cut the stem out, slice the tomatoes and lay in a single layer on kitchen paper.
  2. Peel the garlic and cut it into slices. Heat the oil in a frying pan and fry the garlic. Lay on kitchen paper. In the same pan, fry the mushrooms in the garlic oil in portions (2-3 minutes on each side) and also place on the kitchen paper.
  3. Arrange the mushrooms and tomatoes in a bowl. Sprinkle with garlic, capers and herbs. Season with salt and pepper and drizzle with olive oil and lemon juice. Toss and serve.

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Mushroom, Tomato and White Bean Ragout

This substantial and satisfying vegetarian dish can serve as a main course, or a side.

This vegetarian dish may not win any beauty pageants but if you are a mushroom lover, than this should scratch that itch perfectly. While it could be a main course, served over rice or polenta or pasta, this also would be a terrific side alongside a steak or piece of roasted or grilled salmon, or some chicken. Or maybe even heaped on a burger.

A ragout is basically just another name for stew, and usually (like most stews) it has meat involved, but I am using the word loosely here.

I am always looking for substantial vegetarian dishes that can serve a both a main and a side. My mom and my sister are vegetarians, and so while many of my dinners do include meat of some sort (my boys and husband are decidedly NOT vegetarians) I want them to feel like they aren’t just eating side dishes as a meal, but rather getting something with substance to anchor the plate.

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How to make Sauteed Cherry Tomatoes:

Heat a little olive oil in a skillet, and add your tomatoes and a little bit of sugar (just 1 to 2 teaspoons). Let the tomatoes cook a while, just until they begin to soften and get a little wilty-looking. Add some fresh garlic in there and stir around, just until the garlic is fragrant.

Then pull the tomatoes from the heat! Stir in a couple of tablespoons of fresh basil, and a good sprinkle of salt and pepper. That’s it! And there’s your perfectly easy summer vegetable side dish.

I must admit, these sauteed cherry tomatoes are quite sweet and addicting. They’re going to be a new favorite of yours for sure. I can never stop eating them!

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Made this tonight. Substituted prosciuotto for the pancetta and savory for the basil. Turned out delicious. Used fresh linguine (which i think makes a huge difference).

This all started when I had a bumper crop of cherry tomatoes with no idea what to do with them. Heard on The Housewives of New Jersey that one of the Italian husband's favorite pasta dishes was a cherry tomato sauce and thought hmmmmmm. so I looked up recipes on epicurious and found this recipe. Had everything I was looking for: speed, convenience and lots of flavor. Made it for myself since my husband works nights and it was delicious! Didn't measure anything but just eyeballed quantities of oil, cheese, etc. and it was great! Other than quantities, followed all of the diretions except skipped basil since I was out. Next time will make on the weekend when my hubby is home so he can enjoy it too! (and will add basil!)

Easy but not much to it-increased the pancetta and still not much flavor-wouldn't make it again even though it was quick.

Perfect for using the overgrowth of basil in the garden. I substituted lean bacon for the pancetta. I added the peppers with the garlic after the bacon was partially cooked. I didn't use enough bacon, so will increase that next time. And there definitely will be a next time.

Wonderful. Made this with fresh homemade pasta. Easy and so good! My garlic didn't turn black either. Try grating the garlic rather than chopping.

This recipe illustrates so well how wonderful epi is! I needed to use up pancetta and some of our glut of home-grown tomatoes. After a simple search, and reading reviewers' comments, the result is another fantastic meal, and appreciative husband! I added the garlic with the pancetta, as suggested, and just served the sauce over the pasta without adding the Parmesan - this we sprinkled over the top. Fabulous!

I just made this. While it wasn't bad, i felt it was way too heavy. the major thing i would do different is either cut back the cheese dramatically or just sprinkle it on top. i felt the cheese overwhelmed the dish and i couldn't taste the flavors. plus, with the pancetta, it's way too heavy with a cheese sauce. did anyone else feel this way?

Using this recipe as a base, I've created amazing results and gotten numerous requests for the recipe! I've tried it with several pasta shapes and my absolute favorite is casarecce. I use thick-cut black forest bacon. yummy. and I've found that the cherry tomatoes must be absolutely super-fresh and sweet to make this dish work. and the smaller the better so you can eat them in one bite. When I can't find perfect tomatoes, I substitute red pepper which adds a great sweetness and is more readily available. I also add either chopped sugar snap peas or green beans along with the tomatoes/red pepper. This makes a very colorful and balanced dish. I have never used the basil, but I sometimes add more crushed red pepper. The best part about this recipe is how flexible it is. Experiment with it and you'll find gold!

needed to use up some leftover salt pork and a large tomato and stumbled upon this recipe. halved the recipe, and followed others' advice and added the garlic after letting the pork brown. simple, delicious, and fast. will definitely make again.

This was very nice-- simple, fresh, easy. I liked the whole, cooked cherry tomatoes. I also used spinach linguine and fried the pancetta separately. Iɽ use a little less garlic next time, personally. (I minced it and sauteed the tomatoes with it.) Iɽ also use twice as much pancetta-- it gives a nice textural twist.

This was very good. I used fresh spinach fettuccine and followed others advice about adding the garlic much later. I also brined some chicken breast, sliced thin, and sauteed in olive oil separately to make it a bit more substantial for company. I was glad I did that, otherwise it would have been a bit on the lean side portion wise for 4 people. Will definitely make again.

This was really good and very easy to make. I cut the garlic cloves in half and sauteed them in the oil until they browned and then took them out. I don't know how you could avoid burning them otherwise. Followed the recipe exactly after that and my husband and I ate the whole batch.

I took the advice of some of the other reviewers and cooked the pancetta first before adding the garlic. This was delicious and quick.

I took the advice of the other commentators and cooked the pancetta first before adding the garlic. This is a great recipe. Simple ingrediants, wonderful flavor.

After infusing the olive oil with the garlic, I would recommend removing the garlic and setting it aside so you can crisp the pancetta without burning the garlic. I was short on cherry tomatoes and ended up using a mix of cherry tomatoes and sun dried tomatoes. I also used real, imported pecorino romano. This dish was just excellent prepared in this fashion.

This was good and easy, but I recommend the following augmentations: 1/4 cherry tomatos 3/4 baby roma tomatos angel hair pasta add long strips of pancetta into oil until cooked then remove and set aside. cook pasta until dente, then drop pasta into tomato and oil mix. covering completely with oil. Add basil. Then mix parmesean in slowly stirring often. Serve with cooked pancetta sitting on top or to the side.

this is pretty good. i thought it was a tad on the bland side, but my bf really liked it. if i want to make a pasta dish with pancetta/bacon and cherry tomatoes, i prefer bucatini allɺmatriciana (there's a recipe on this site) but my bf prefers this.

this did not turn out well for me. garlic burned even though i added it after pancetta. i don't understand how the pancvetta is supposed to meld into the dish anyway, it ends up like randomly floating, as do the tomatoe and basil. i could rewrite the whole recipe but whatever. i reccomend something else

The garlic should not be added so early into the recipe. Mine turned black and caused a bitter flavor in the end. I will make this again, adding the garlic after the tomatoes have been added. Also, I think the amount of olive oil can be cut back, especially considering the fat from the bacon.

The secret to getting a crispier pancetta is to have the person at the deli slice it thin. It cuts down on the cooking time as well.

This is a quick flavorful recipe. Took advice from above and sauted the pancetta first, then drained it. (The pancetta had rendered over 1/4 cup fat.) Turned out perfect.

This was a quick, easy and delicious recipe. 3.5 forks. I had a hard time getting the pancetta to crisp, as did another person. Besides that it was great. I added more red pepper and sauteed mushrooms.

This pasta is excellent!! I used fresh pasta and fresh pancetta. My pancetta didn't crisp well so I ended up separating it from garlic and cooking it separately. The garlic turned black as a result but I mixed it with tomatoes anyways. it smelled and tasted amazing. My foodie husband ate it without speaking and wanted a Third serving.

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Mushroom frittata with cherry tomatoes and basil recipe

This is an ideal meal if you are convalescing. Like other mushrooms, morels (Morchella esculenta) are rich in the essential amino acids that the body needs to build protein, while shiitake and crimini mushrooms help improve digestion and have anti-inflammatory properties. Wash the morels thoroughly under running water, as their sponge-like caps often contain soil and grit.


  • 0.5 tbsp ghee, or clarified butter, for greasing
  • 200 g ripe cherry tomatoes
  • 1 pinch salt and freshly ground black pepper
  • 1 tbsp freshly chopped basil leaves, to garnish
  • 0.5 tbsp ghee, or clarified butter, for greasing
  • 7.1 oz ripe cherry tomatoes
  • 1 pinch salt and freshly ground black pepper
  • 1 tbsp freshly chopped basil leaves, to garnish
  • 0.5 tbsp ghee, or clarified butter, for greasing
  • 7.1 oz ripe cherry tomatoes
  • 1 pinch salt and freshly ground black pepper
  • 1 tbsp freshly chopped basil leaves, to garnish
  • 25 g dried morels, soaked in boiling water for 5 minutes to rehydrate, or 75g fresh morels, cleaned and finely chopped
  • 100 g shiitake mushrooms, sliced
  • 100 g crimini mushrooms, sliced
  • 2 tbsp ghee
  • 1 pinch salt and freshly ground black pepper
  • 2 tbsp finely chopped chives
  • 8 eggs, beaten
  • 3 tbsp crème fraîche
  • 0.9 oz dried morels, soaked in boiling water for 5 minutes to rehydrate, or 75g fresh morels, cleaned and finely chopped
  • 3.5 oz shiitake mushrooms, sliced
  • 3.5 oz crimini mushrooms, sliced
  • 2 tbsp ghee
  • 1 pinch salt and freshly ground black pepper
  • 2 tbsp finely chopped chives
  • 8 eggs, beaten
  • 3 tbsp crème fraîche
  • 0.9 oz dried morels, soaked in boiling water for 5 minutes to rehydrate, or 75g fresh morels, cleaned and finely chopped
  • 3.5 oz shiitake mushrooms, sliced
  • 3.5 oz crimini mushrooms, sliced
  • 2 tbsp ghee
  • 1 pinch salt and freshly ground black pepper
  • 2 tbsp finely chopped chives
  • 8 eggs, beaten
  • 3 tbsp crème fraîche


  • Cuisine: English
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 25 mins
  • Serves: 4


  1. Preheat the oven to 180°C (350°F/Gas 4). To braise the tomatoes, grease a baking tray with the ghee, add the cherry tomatoes, season with salt and black pepper, and cook in the oven for 8–10 minutes or until the tomatoes are cooked.
  2. Meanwhile, place a large, non-stick frying pan over a medium heat and dry-fry all the mushrooms for 1–2 minutes to enhance their flavour, and allow them to release some of their moisture. Add 1 tablespoon of the ghee, allow to melt, and sauté the mushrooms for 3–5 minutes, adding salt and black pepper to taste. Add half the chopped chives to the mushrooms, reserving the rest to use as a garnish. Remove the mushrooms from the pan and set aside.
  3. Beat together the eggs and crème fraîche in a medium bowl with a little more salt and black pepper to taste. Melt the remaining tablespoon of ghee in the pan and pour in the egg mixture. Cook for 2–3 minutes over a low heat until the base is firm, then add the mushrooms and cover with a lid to cook for 3–5 minutes, until both the base and top of the frittata are set.
  4. To serve, sprinkle the frittata with the rest of the chives, divide between 4 serving plates, and add the braised cherry tomatoes. Garnish the tomatoes with the basil and serve immediately.

Recipe taken from Neal's Yard Remedies Healing Foods, published by DK, £16.99,

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Recipe Summary

  • 4 cloves garlic
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil
  • 1 tablespoon minced salted anchovies
  • Pinch of crushed red pepper flakes
  • One 32-ounce can crushed tomatoes, drained and juice reserved
  • 1 tablespoon capers
  • 1 bunch basil leaves
  • 3 tablespoons pine nuts, toasted
  • 3 tablespoons golden raisins
  • Coarse salt and freshly ground black pepper
  • 1 1/2 pounds squid, cleaned, tentacles removed and trimmed, and bodies cut into very thin rings
  • 8 slices baguette, cut on a bias
  • Zest of 1 lemon
  • 2 tablespoons chopped fresh flat-leaf parsley

Preheat oven to 450 degrees. Thinly slice 3 cloves garlic. Heat 1/4 cup olive oil in a large skillet over medium heat. Add garlic, anchovies, and red pepper flakes cook until garlic has browned. Stir in tomatoes transfer to oven and roast until dried and thickened, about 20 minutes.

Add reserved tomato juice to cooked tomato mixture and stir to reconstitute sauce. Add capers, basil, pine nuts, and raisins stir to combine. Season with salt and pepper place over low heat to keep warm.

Heat a large skillet and add 3 tablespoons olive oil heat until smoking. Add squid, cook, stirring constantly, until squid rings begin to open up and become firm, about 30 seconds. Season with salt and pepper. Add tomato sauce to skillet, bring to a boil, then reduce to a simmer. Cook until squid is opaque and sauce is hot, 2 to 3 minutes.

Preheat a grill pan. Drizzle bread with 3 tablespoons olive oil and season with salt and pepper. Grill until toasted on both sides. Rub cut sides of toasted bread with remaining clove of garlic.

Divide calamari evenly among 4 shallow bowls. Drizzle with olive oil and sprinkle with lemon zest and parsley. Serve immediately with toasted bread.

Ingredients in roasted tomato stuffed mushrooms

Goat cheese stuffed mushrooms consist of three main ingredients: cheese, tomatoes, and mushrooms. The other 7 ingredients? They’re all for flavor! It’s safe to guess that when all is said and done, this portobello mushroom recipe will be totally bursting with yummy flavor in each and every bite.

  • Cherry Tomatoes: Start with 1½ pounds of cherry tomatoes. With most brands, that’s about 1 container’s worth.
  • Olive Oil: Next up, you’ll 3 tablespoons of olive oil to help roast the tomatoes to perfection.
  • Salt & Pepper: For some light seasoning on the tomatoes, you’ll need ¼ teaspoons each of salt and pepper.
  • Goat Cheese: Use a 4 oz block of goat cheese for the perfect amount of baked creaminess.
  • Red Pepper Flakes: Next grab your crushed red pepper flakes to add a touch of kick to the goat cheese.
  • Mushrooms: As for the mushrooms, you will need 4 to 5 portobellos mushrooms.
  • Basil: Add flavor with 1 cup of loosely packed and roughly torn fresh basil leaves.
  • Spinach: Sneak in extra greens with 1 handful of fresh, roughly torn spinach.
  • Garlic: Last but not least, you will need 2 cloves of minced garlic.

One of the best ways I love chicken is on a skewer for picnics

You can cube this chicken and saute it then thread it on skewers for a quick picnic treat.

Grilling this chicken is a great way to prepare and cook this meal.

Served on a stick with grape tomatoes, some whole cooked mushrooms or whatever you love this Italian chicken is the best!