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You are here: Home / Lisa G News / Provence Style Mushrooms with Roasted Tomatoes

Provence Style Mushrooms with Roasted Tomatoes

March 19, 2014 By Lisa

Provence Style Mushrooms with Roasted Tomatoes I LisaGCooks.com
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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

Coarse Salt

227 g cremini mushrooms, sliced

3 Cloves garlic, crushed

3 Sprigs fresh thyme

½ Cup white wine

Salt

Pepper

–  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.

Notes:

  1. Feel free to use button mushrooms in place of creminis.
  2. If you don’t have any white wine on hand then you can use a ½ cup of veggie, beef, or chicken stock.
  3. Mushroom stock would probably work too but honestly, I’m not really experienced with cooking with mushroom stock.

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Filed Under: Lisa G News, Sides, Veggies Tagged With: french, roasted vegetable, thyme

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