Garlic Sautéed Mushrooms with Sundried Tomatoes
Tender mushrooms sautéed in garlic and olive oil with tangy sundried tomatoes. It’s a quick Mediterranean-style side dish, bursting with umami and brightness — perfect alongside grilled meats, over pasta, or with warm bread.
⏱ Time
Prep: 10 minutes
Cook: 12 minutes
Total: 22 minutes
Ingredients
2 tbsp extra-virgin olive oil (plus a little from the sundried tomato jar for flavor)
4 cups mushrooms (button, cremini, or mixed), sliced thick
4–5 sundried tomatoes (oil-packed), sliced into strips
3 garlic cloves, thinly sliced
1 tbsp fresh parsley, chopped
½ tsp dried oregano (optional)
Salt & black pepper to taste
1 tbsp lemon juice (optional, for brightness)
Instructions
1. Heat oil:
In a large skillet, heat olive oil (plus a teaspoon of sundried tomato oil) over medium heat.
2. Cook garlic:
Add sliced garlic and sauté for 1 minute until fragrant but not browned.
3. Sauté mushrooms:
Add mushrooms, season lightly with salt, and cook for 6–8 minutes, stirring occasionally, until golden brown and tender.
4. Add sundried tomatoes & herbs:
Stir in sundried tomato strips and oregano. Cook 2–3 minutes more to blend flavors.
5. Finish:
Add a squeeze of lemon juice and sprinkle with parsley. Adjust seasoning with salt and pepper.
6. Serve:
Transfer to a serving dish and drizzle with a little extra sundried tomato oil if desired.
Notes & Tips
You can add a splash of white wine while cooking the mushrooms for extra depth.
Toss with cooked pasta and grated parmesan for a quick main dish.
Serve over toasted bread as a bruschetta topping.
❓ frequently asked questions FAQ
Q: Can I use dry sundried tomatoes (not oil-packed)?
Yes — soak them in hot water for 15 minutes to soften, then slice and add.
Q: Can I store leftovers?
Yes, store in the fridge up to 3 days. Reheat gently in a skillet.
Nutrition information
Calories: 140
Protein: 4g
Carbs: 8g
Fat: 10g
Fiber: 2g