Sautéed Portobello mushrooms in wine, with black olives and tomatoes, are fantastic! Use this recipe to make a quick and easy vegan side dish
These easy sautéed Portobello mushrooms in wine taste like heaven. I’m not exaggerating. If I had to describe this dish in three words, It’s quick, easy, and delicious… no, I must add a fourth word – super… because it’s really super delicious!
This easy vegan side dish represents all the beauty, colors, and flavors of Mediterranean cuisine. Be sure to add white wine to this mushroom recipe. Wine is one of the main ingredients, it plays the role of a conductor in the taste Orchestra and makes the taste even more concentrated and expressive.
Moreover, you don’t need 10 pans and 3 pots to make this one-pot dish. These sautéed Portobello mushrooms in wine are cooked in one pan, you just need to add the ingredients in the order described in the recipe.
Just a little time and you will have a delicious, healthy, and easy vegan side dish.
Are Portobello mushrooms healthy?
When you don’t want either meat or fish, it’s time to cook fungi. Maybe it’s your body itself telling you that it needs iron, protein, phosphorus, potassium, and also B and C vitamins. Yes, yes… Portobellos, although low in calories are very rich in various useful elements! No matter what you prepare – sautéed Portobello mushrooms or a champignon soup, you will have an excellent source of fiber and antioxidants.
In addition, Portobellos have a long list of advantages among their fungi relatives:
- they are easy to find in any store and mostly at a reasonable price (I love simple economical recipes, especially when they are also super delicious!)
- 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!
Not only sautéed Portobello mushrooms…
Want to try this mushroom recipe? Don’t limit yourself only to Portobellos… cremini and white button mushrooms (also known as champignon) can be used here as well. These three types belong to the same species of fungus known scientifically as Agaricus Bisporus.
The difference between the three types of fungi is in their age, or rather in the degree of their maturity:
- Portobellos are the oldest in this family. They have the richest taste and a meaty structure. Roughly speaking, these are adult fungi. Sautéed Portobello mushrooms in wine are my favorite.
- White buttons or champignon are babies. Being the youngest, they have a very delicate consistency and a beautiful white color.
- Cremini (in terms of maturity level) are in the middle between Portobello and champignons. These are teenagers. They combine the best features of Portobellos and white buttons – rich taste and delicate consistency
For this mushroom recipe, you can use one of the above types of fungi or combine all three at once. It all depends on your preferences.
Useful tips for the best result
- choose fresh mushrooms with firm caps, uniform color and without dark spots
- dried oregano can be replaced with fresh in the same amount
- don’t slice Portobellos too thin or too thick. I always cut slices ¼ inch (½ cm) thick. Thanks to this, sautéed Portobello mushrooms will cook evenly, retain their fleshy structure and will not be too dry.
How to clean mushrooms
Portobellos, champignon and cremini are extremely convenient… both in cooking and in their cleaning. These are not wild fungi that grow in the forest. They are cultivated indoors, so in most cases, it is enough to just wipe them well with a kitchen towel or napkin. If there are residues of soil on the mushroom stalks, cut off the dirty part. That’s all – no more actions are required.
Should I wash mushrooms? This eternal dilemma divided champignon lovers into two hostile camps:
- representatives of the first group confidently prove that washing mushrooms will spoil their taste and structure
- members of the second group, on the contrary, will not even start cooking sautéed Portobello mushrooms if the latter are not washed
Which one is right? Stick to the golden mean – cut off the parts of the stems where there are soil residues, and then quickly rinse the champignons under running water (but just a few seconds, no longer). Champignons, like sponges, absorb liquid, and no one needs excess liquid in fungi. Then wet them with a dry napkin, look for your favorite mushroom recipe, and immediately start cooking. Washed mushrooms start to darken and spoil much faster.
How to serve sautéed Portobello mushrooms
I love this easy side dish recipe for its simplicity and versatility:
- sautéed Portobello mushrooms in wine are a great daily or holiday side dish to everything from meat to fish
- if you don’t eat meat and animal products, you will like this easy vegan side dish
- it’s a great cheap easy dinner idea. Serve it paired with mashed potatoes or carrots
- it can be served as a main course or appetizer
- boil your favorite type of pasta, add sautéed Portobello mushrooms, mix, and enjoy a delicious creamy mushroom pasta
- you can eat this one-pot dish even straight from the pan, together with a slice of delicious homemade bread or a soft bun (it’s my favorite way… LOL)
Ingredients
- 1 lb (500g) Portobello mushrooms (you can use button mushrooms or cremini instead)
- 10-12 cherry tomatoes (feel free to use any other tomato type of your choice)
- ½ cup white wine (don’t remove this ingredient from the recipe, otherwise, you risk losing half of the taste pleasure)
- 20 black olives
- olive oil, salt, pepper, paprika
- 1tsp dry oregano
- 1 clove of garlic (it’s better to use fresh garlic, it will add an amazing taste and wonderful aroma)
- 1Tbsp 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 appetite!
FAQ
From a chemical point of view, both white and red wine are suitable. The taste picture will also be more or less the same with both types of wine. However, I don’t recommend replacing white wine with red when it comes to this easy vegan side dish. Red wine will change the color of the finished dish. Note that sautéed Portobello mushrooms usually darken during cooking. Therefore, if you want to get not only delicious, but also a beautiful and bright one-pot dish, use white wine.
It’s a make-ahead dish. When the Portobellos are completely cold, transfer them to an airtight container and store them in the fridge for up to 3 days. Preheat them in a frying pan or microwave before serving.
You can replace fresh mushrooms with frozen. The recipe and cooking steps are the same for both. No need to defrost champignon before cooking, immediately add them to the pan. Just keep in mind that frozen mushrooms will release more liquid during cooking, so you will have to cook them a little longer until all the water and juice have evaporated.
If you love the combination of black olives, juicy tomatoes, and white wine with aromatic Mediterranean herbs in different dishes, don’t limit yourself only to this Sautéed Portobello mushrooms recipe. Try cast iron tuna steak as well. It’s another heavenly delight that will captivate your gourmet soul!
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Sautéed Portobello mushrooms recipe (easy vegan side dish)
Ingredients
- 1 lb (500g) Portobello mushrooms (you can use button mushrooms or cremini instead)
- 10-12 cherry tomatoes (feel free to use any other tomato type of your choice)
- ½ cup white wine
- 20 black olives
- olive oil, salt, pepper, paprika
- 1 tsp dry oregano
- 1 clove of garlic
- 1 Tbsp fresh parsley
Instructions
- 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
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