Mushroom & Tomato Sauce

This Mushroom and Tomato Sauce is a vibrant, vegan-friendly dish that highlights the natural umami of mushrooms paired with the bright acidity of plum tomatoes. The combination of olive oil, garlic, and fresh herbs creates a fragrant base that deepens in flavor as it simmers. Ideal for weeknight dinners, this sauce comes together quickly yet offers complex, home-style comfort. It pairs beautifully with hearty whole-wheat pasta, gnocchi, or even as a topping for grilled vegetables. The texture is rustic and chunky, with tender mushrooms melting into the thickened tomato reduction. It&# 226;ÂÂs a simple, flavorful recipe that brings the essence of Italian cooking to your table without requiring hard-to-find ingredients.

Cooking Method: Frying

Cuisine: Italian

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 132.6

Dietary: Vegan, Vegetarian

Description

This Mushroom and Tomato Sauce is a vibrant, vegan-friendly dish that highlights the natural umami of mushrooms paired with the bright acidity of plum tomatoes. The combination of olive oil, garlic, and fresh herbs creates a fragrant base that deepens in flavor as it simmers. Ideal for weeknight dinners, this sauce comes together quickly yet offers complex, home-style comfort. It pairs beautifully with hearty whole-wheat pasta, gnocchi, or even as a topping for grilled vegetables. The texture is rustic and chunky, with tender mushrooms melting into the thickened tomato reduction. It&# 226;ÂÂs a simple, flavorful recipe that brings the essence of Italian cooking to your table without requiring hard-to-find ingredients.

Ingredients

1/4 cup Olive oil
4 cloves Garlic, crushed
1 handful Fresh parsley, chopped
1 teaspoon Dried marjoram
1 lb Sliced mushrooms
2 cups Canned plum tomatoes
to taste Salt & pepper

Directions

1
Heat the olive oil in a large frying pan over medium heat.
2
Add the crushed garlic, chopped parsley, and marjoram to the pan.
3
SautÃÂ© the aromatics for 1 minute until fragrant, being careful not to burn the garlic.
4
Add the sliced mushrooms to the pan.
5
Cook the mushrooms over moderate heat for 5 minutes, stirring occasionally, until they begin to release their moisture and soften.
6
Add the canned plum tomatoes, salt, and pepper to the pan.
7
Increase the heat to high and cook for 8 to 10 minutes, stirring occasionally, until the sauce thickens and the flavors meld.
8
Serve the sauce immediately over cooked pasta or your preferred dish.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 132.6kcal

% Daily Value *
Total Fat 15.0g24%
Saturated Fat 2.1g11%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use fresh cremini or button mushrooms, sliced uniformly for even cooking.

If using fresh tomatoes, crush them by hand or pulse briefly in a food processor before adding to the pan.

This sauce can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

For a richer flavor, add a splash of balsamic vinegar or a tablespoon of nutritional yeast at the end of cooking.

Keywords: mushroom, tomato, sauce, italian, vegan, vegetarian, garlic, parsley, marjoram, olive oil, pasta, dinner, quick, easy, healthy, plant-based

Read it online: https://www.chefs-mate.com/recipe/mushroom-tomato-sauce/