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Garlic Mushrooms Sun-Dried Tomatoes: A Delicious and Easy Recipe to Try

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Savor the rich flavors of garlic mushrooms sautéed with sun-dried tomatoes and fresh parsley. This quick and easy dish is perfect as a side or topping, adding a burst of flavor to any meal. Enjoy it warm or as a delicious leftover!

Ingredients

Scale
  • 1 pound (450g) fresh mushrooms
  • 4 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste
  • Juice of 1 lemon
  • Grated Parmesan cheese (optional, for serving)

Instructions

  1. Clean the mushrooms by wiping them with a damp paper towel. Avoid rinsing them under water.
  2. Slice the mushrooms into even pieces, about 1/4 inch thick.
  3. In a large skillet, heat 4 tablespoons of olive oil over medium heat.
  4. Add the minced garlic and sauté for 1-2 minutes until fragrant and slightly golden.
  5. Stir in the red pepper flakes and cook for another 30 seconds.
  6. Add the sliced mushrooms to the skillet, spreading them out evenly.
  7. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture.
  8. Stir in the sun-dried tomatoes and cook for an additional 2-3 minutes.
  9. Remove the skillet from heat and stir in the chopped parsley.
  10. Season with salt and pepper to taste.
  11. Squeeze the juice of one lemon over the mixture and stir to combine.
  12. Serve warm as a side dish, over creamy polenta or risotto, topped with grated Parmesan, or on bruschetta.

Notes

  • Adjust the amount of red pepper flakes based on your spice preference.
  • For a richer flavor, use oil-packed sun-dried tomatoes.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://softtasty.com/garlic-mushrooms-sun-dried-tomatoes/