RECIPE 19 · QUICK FAVOURITES
Tomato & mushroom skillet
Mushrooms browned in a wide pan become a savoury supper with tomato paste, garlic and a splash of cream. It is the kind of sauce that works equally well over toast, rice or mashed potatoes.
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A richer beginning.
The paste adds depth to the browned mushrooms. Let their moisture evaporate before adding it so the sauce tastes roasted rather than steamed.
Let’s cook.
Made with Ace Sabbah double-concentrated tomato paste.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves / makes
- 4
Times are approximate. 1 tbsp = 15 ml; 1 tsp = 5 ml. Oven temperatures are for a conventional oven.
Ingredients
600 g chestnut or cremini mushrooms, sliced
2 tbsp olive oil
1 tbsp butter
1 small onion, finely diced
3 garlic cloves, minced
2 tbsp Ace Sabbah double-concentrated tomato paste
1 tsp fresh thyme leaves
150 ml low-sodium vegetable stock
100 ml whipping cream
½ tsp fine salt, or to taste
¼ tsp black pepper
2 tbsp chopped parsley
Method
Brown the mushrooms
Heat the oil in a large frying pan over medium-high heat. Cook mushrooms in two batches for about 4 minutes each until browned. Transfer to a plate.
Soften the onion
Lower the heat to medium. Add butter and onion to the same pan and cook for 5 minutes. Stir in garlic and thyme for 30 seconds.
Make the sauce
Cook the tomato paste in the pan for 2 minutes. Pour in the stock and scrape up the browned bits. Add the cream and simmer gently for 2 minutes.
Finish
Return the mushrooms and any juices to the sauce. Warm through for 2–3 minutes, add salt and pepper, and scatter over parsley.
At the stove
Avoid moving the mushrooms constantly. Contact with the hot pan is what gives them a browned surface.
At the table
Spoon over toasted sourdough, rice or creamy mashed potatoes.
