Sauteed Mushrooms and Datterini Tomatoes
Whether you are trying to eat healthier or just need a side dish, sauteed vegetables are a simple and delicious way to add nutrition to your meal and help you get your daily required vegetables into your day. Sauteed vegetables of any kind are super easy, but the cooking tips I’ve included here will make your veggie dishes stand apart.Tip #1: Start with the best quality vegetables you can find. Whether you shop for vegetables at your local grocery store or a farmer's market, don't hesitate to talk to the manager about the quality, both when you’ve enjoyed their products and also when they can use some improvement. Managers want their consumers to be happy and satisfied, and will appreciate the feedback. For this recipe, I’ve chosen champignon mushrooms which have a mild taste, are low in calories and even pack in some protein. They also have beneficial nutrients such as selenium and phosporous. Selelnium is known to be an anti-oxidant, boost the immune system and act as an anti inflammatory for the body. I’ve paired the mushroom with datterini tomatoes. Often used to make tomato sauce and tomato paste, these great tasting tomatoes have less liquid than regular round tomatoes, which makes them ideal for sauteeing because they maintain their shape and texture. The flavor of the datterini is incredibly intense and typically sweeter than your average tomato and they are as beautiful as they are tasty. You can substitute cherry tomatoes for this side dish, if you can’t find datterini locally. Wash twice as many as you’ll think you’ll need, because once you taste one, you’ll want to eat a bunch before you cook them. Tip #2: Use the best extra virgin olive oil you can find and afford.Tip #3: Use 100% pure extra virgin olive oil and not one that is mixed with other oils.Tip #4: I wash my mushrooms in my salad spinner. Instead of using it as a spinner, I use it to keep the mushrooms immersed in the water while I get most of the dirt off and then I can just lift the strainer and dump the water, refilling until the mushroom are clean. After this general cleaning, it’s good to go one by one to insure they are completely clean. It goes a lot more quickly than it sounds and should only take about two minutes. You can quarter the mushrooms, cut them in thick slices or go thin. Keeping these three cutting varieties in mind will help you change up your recipe when you’ve found a great deal on a large amount of mushrooms.When cooking vegetables of any kind, I usually make an extra serving or two, so I have something quick and ready to eat, that will reheat well and easily the next day. Sauteed vegetables are also delicious at room temperature, making them an ideal meal addition to bring to work. Add in some sunflower seeds or sliced almonds and you’ve got a hearty, nutritious dish.
- 1 pound champignon mushrooms
- 1/2 onion
- 1/2 pound datterini tomatoes ((plum tomatoes))
- 2 tablespoons extra virgin olive oil
- salt & black pepper (to taste)
- fresh parsley (can substitute dried)
- Cut and discard ends of mushroom stems and wash the mushrooms well.
- Wash datterini & fresh parsley well.
- Heat extra virgin olive oil in a pan.
- Slice onion and add to hot oil.
- Slice the mushrooms and datterini. Chop up the fresh parsley.
- When the onion is semi-translucent, add the mushrooms. They will give off a lot of liquid as they contain a great deal of water.
- Continue sauteeing the onions and mushrooms for approximately 5 minutes.
- Then add the datterini, and salt and pepper to taste.
- Continue sauteeing around 5 – 10 minutes, depending on the quantity you are cooking. During the last minute, add the fresh (or dried) parsley.
This beautfiul dish is a great addition to lunch or dinner. It is also a quick and delicious crowd pleaser to bring to a pot luck meal.