Wild Mushrooms with Tomato & Basil

Serves 2-4


  • 2 tsp. extra virgin olive oil
  • 1 medium shallot, chopped
  • 3-4 garlic cloves, minced or grated
  • 1 lb. fresh extra large Shiitake mushrooms, thickly sliced
  • 1/4 cup dry white wine
  • 1 lb. tomatoes, seeded and chopped
  • Pinch of sugar
  • Salt and pepper to taste
  • 1 tbsp. slivered fresh basil


Heat the olive oil in a large, heavy nonstick skillet over medium heat and add the onion. Cook, stirring often, until tender, about 5 minutes. Add half the garlic, stir for about 1 minute, then add the mushrooms. Turn up the heat to medium-high and cook the mushrooms, stirring, until they begin to brown, about 5 minutes. Add ? teaspoon of salt. Cook, stirring often, until the mushrooms begin to soften and exude their juices, about 5 minutes. Add the wine and turn the heat to high. Cook, stirring, until the liquid boils down and glazes the mushrooms, 5 to 10 minutes. Add the tomatoes, remaining garlic, sugar, and a little more salt. Reduce the heat to medium and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 15 minutes. Stir in some pepper and the basil, taste and adjust salt, then remove from the heat. Serve warm.

SKU: MNC-264 Category:

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