Provence Style Mushrooms with Roasted Tomatoes
This sounds like a fancy side but really this is more of a classic steakhouse side. I made this for dinner the other night, we had steak and potato wedges with this side. I knew it was a winner when Mike took seconds even though he wasn’t finished his steak yet!
1 Pint grape or cherry tomatoes
2 tbsp extra virgin olive oil, divided
227 g cremini mushrooms, sliced
3 Cloves garlic, crushed
3 Sprigs fresh thyme
½ Cup white wine
– Preheat your oven to 425.
– Place the tomatoes on a baking sheet; coat them with one tablespoon of the olive oil.
– Season the tomatoes with coarse salt and pepper; mix well.
– Roast the tomatoes for 20 minutes, until some have burst and are slightly charred.
– Remove once roasted and set aside.
– In a large sauté pan, add the remaining tablespoon of olive oil and turn the heat to high. When the oil is hot (it will ripple) add the mushrooms.
– Sauté on high until the mushrooms are browned and give off some of their water; season with salt and pepper.
– Add the roasted tomatoes and any juices on the baking sheet to the mushrooms.
– Add the garlic and thyme sprigs to the pan; mix well.
– Sauté for about 30 seconds, careful not to let the garlic burn.
– Add the white wine to the pan, scrape the bottom of the pan to release any trapped flavours (deglazing). Let the wine boil until the sauce has reduced.
– Taste and adjust seasoning.
– Serve immediately.
- Feel free to use button mushrooms in place of creminis.
- If you don’t have any white wine on hand then you can use a ½ cup of veggie, beef, or chicken stock.
- Mushroom stock would probably work too but honestly, I’m not really experienced with cooking with mushroom stock.