These sautéed Portobello mushrooms are wonderful in the company of black olives, tomatoes and white wine! It’s one of my favorite vegan mushroom dishes
Button mushrooms with garlic, sautéed Portobello mushrooms, porcini risotto … they won’t leave anyone indifferent
When you don’t want either meat or fish, it’s time to cook mushrooms. Maybe it’s your body itself that tells you that it needs iron, protein, phosphorus, potassium, and also B and C vitamins. Yes, yes… mushrooms, although low in calories, are very rich in various useful elements!
In general, fungi are rather strange “creatures”: they have no roots, no leaves, or even flowers. With this uniqueness and mystery, they have attracted the interest of different peoples from time immemorial:
- The first documentary and historical mentions of fungi are associated with the inhabitants of the Sahara. It was a very long time ago (more than 7000 years ago or maybe even more…) At that time the Sahara was not a mass of sand, but a green corner of our planet and the locals, despite their daily work, knew how to have fun – they used hallucinogenic fungi. Button and Portobello mushrooms, porcini and chanterelles, apparently, did not grow in the desert, so people were content with what they had. No one knows whether they prepared vegan mushroom dishes, healthy sautéed mushrooms, made a gravy or simply chewed raw fungi, the main thing is that then they performed rituals with dancing and had conversations with the other world – there was no Internet, and it was somehow necessary to communicate with relatives who were far away, so mushrooms with hallucinations solved this problem… LoL…
- The Aztecs and Maya also loved and respected fungi (and their hallucinogenic properties, of course) – this helped shamans a lot in rituals, ceremonies and holidays … after eating mushrooms, they could immediately communicate with spirits, clearly hear otherworldly voices, see pictures from the past, the future, travel through centuries and space, conduct magical rituals.
- The ancient Egyptians considered mushrooms to be plants of immortality and even called them the children of the gods who came to our land through a lightning strike and, who would doubt, only the pharaohs were allowed to eat them.
- Vikings before going into battle (according to the found chronicles) often ate fly agarics: they cooked mushroom soup for themselves according to their traditional Viking recipe and immediately became cheerful, excited and were not afraid of any enemy.
- On the contrary, the ancient Greeks were afraid of fungi and looked at them like poison. As a consequence, there is a whole collection of Greek mushroom legends.
- The ancient Romans did not compose legends, but immediately took action, using poisonous mushrooms as a weapon for power – for example, Emperor Claudius ate mushroom risotto (or maybe soup or pasta with porcini sauce – no one knows for sure) of his wife (she definitely didn’t make sautéed Portobello mushrooms… ha-ha…) and this became his last meal…
I am extremely happy that in our days mushrooms have moved from the mysterious world to the gastronomic …
… and (in most cases, at least) instead of hallucinogenic sensations, they cause taste ecstasy … LoL…
I adore mushrooms in various dishes – in soups, gravies, pies, sauces, risotto. They are also extremely tasty in salads and snacks. Among the great variety, porcini, button and Portobello mushrooms are the most popular in our house.
Actually, today I am going to tell you about my favorite sautéed Portobello mushrooms
Portobello mushrooms have a long list of advantages among their fungi relatives: they are easy to find in any store and often at a reasonable price, they do not depend on the season (do you want them in the summer – easily, do you want them in the middle of winter – no problem!), And they cook very quickly!
And what a wonderful Mediterranean flavor melody is created by these sautéed Portobello mushrooms with tomatoes and black olives! Add aromatic garlic, oregano and white wine (never remove wine from this recipe – it plays the role of a conductor in the taste orchestra of this dish – you can’t do without it) and enjoy!
Ingredients for vegan sautéed mushrooms
- Portobello mushrooms (you can use button mushrooms instead)
- cherry tomatoes (feel free to use any other tomato type of your choice)
- white wine (don’t remove this ingredient from the recipe, otherwise, you risk losing half of the taste pleasure)
- black olives
- olive oil, salt, pepper, paprika
- dry oregano
- garlic (it’s better to use fresh garlic, it will add an amazing taste and wonderful aroma)
- parsley (use the fresh one)
Sautéed Portobello mushrooms recipe
Cut the tomatoes in half and put them in a frying pan with olive oil
Cook over medium heat until the tomatoes are soft (5-10 minutes), then add wine and cook for another 5 minutes
Cut the mushrooms into thin slices, add them to the tomatoes, season with salt, pepper, parsley and add a pinch of paprika. Simmer under the lid for 10-15 minutes (if necessary, add a little water)
In the end, add the olives, oregano, garlic (pressed or minced) and simmer for another 2-3 minutes. Bon appetit
Not only sautéed mushrooms and tomatoes
If, like me, you love the combination of black olives, juicy tomatoes and white wine with aromatic Mediterranean herbs in different dishes, you should definitely try this cast iron tuna steak. This is another heavenly delight that will captivate your gourmet soul!
Sautéed Portobello mushrooms, olives and tomatoes
- 1 lb (500g) Portobello mushrooms
- 10-12 cherry tomatoes
- ½ cup white wine
- 20 black olives
- olive oil, salt, pepper, paprika
- 1 tsp dry oregano
- 1 clove of garlic
- 1 Tbsp fresh parsley
- Cut the tomatoes in half and put them in a frying pan with olive oil
- Cook over medium heat until the tomatoes are soft (5-10 minutes), then add wine and cook for another 5 minutes
- Cut the mushrooms into thin slices, add them to the tomatoes, season with salt, pepper and add a pinch of paprika. Simmer under the lid for 10-15 minutes (if necessary, add a little water)
- In the end, add the olives, oregano, parsley, garlic (pressed or minced) and simmer for another 2-3 minutes