Print

Garlic Mushrooms Sun-Dried Tomatoes: A Delicious and Easy Recipe to Try

Print Recipe

Sautéed garlic mushrooms with sun-dried tomatoes and fresh parsley create a vibrant dish that’s perfect as a side or light meal. This easy recipe is customizable and ideal for mushroom lovers, offering a burst of flavor with every bite.

Ingredients

Scale
  • 1 pound fresh mushrooms (button or cremini)
  • 4 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste
  • Juice of 1 lemon
  • Grated Parmesan cheese (optional)

Instructions

  1. Start by cleaning the mushrooms. Use a damp paper towel to wipe off any dirt. Avoid rinsing them under water to prevent sogginess. If necessary, give particularly dirty mushrooms a quick rinse and dry them thoroughly.
  2. Slice the cleaned mushrooms into even pieces, either quarters or halves, to ensure even cooking and better flavor absorption.
  3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
  4. Add the sliced mushrooms to the skillet, stirring to coat them in the garlic oil. Cook for about 5-7 minutes, stirring occasionally, until golden brown and tender. Increase the heat slightly if they release too much moisture.
  5. If using, sprinkle in the red pepper flakes and season with salt and pepper to taste.
  6. Add the chopped sun-dried tomatoes to the skillet and stir. Cook for another 2-3 minutes until the tomatoes soften and infuse their flavor into the mushrooms.
  7. Pour in the remaining 2 tablespoons of olive oil to create a luscious sauce that coats the mushrooms and tomatoes.
  8. Remove from heat and stir in the fresh parsley. Squeeze the juice of one lemon over the mixture to brighten the flavors.
  9. Taste and adjust seasoning if necessary, adding more salt or lemon juice as desired.
  10. Transfer the garlic mushrooms and sun-dried tomatoes to a serving dish. Optionally, sprinkle with grated Parmesan cheese for added creaminess.
  11. Serve warm as a side dish or enjoy it on its own. It pairs well with crusty bread, pasta, or rice.
  12. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or broth if needed.

Notes

  • Customize the recipe by adding other vegetables like spinach or kale.
  • For a vegan option, omit the Parmesan cheese or use a vegan alternative.
  • Add protein like grilled chicken or shrimp for a more substantial meal.
  • Experiment with herbs like fresh thyme or oregano for added flavor.

Find it online: https://anasrecipes.com/garlic-mushrooms-sun-dried-tomatoes/