Funghi con Pomodoro

The title translates to Sauteed Mushrooms with Garlic and Tomatoes and is a great recipe to throw together somewhat quickly. I brought a cookbook to work today to look up some new recipes to roughly try. The cookbook was: My Calabria by Rosetta Costantino w/ Janet Fletcher. This book is very good in my opinion as it relates a personal story to each recipe that generally makes me smile and want to grow more locally.

Ingredients
1 lb White Button Mushrooms (sliced)
1.5 cups worth of diced Tomatoes
5 tablespoons of Extra Virgin Olive Oil (EVOO)
4 Garlic cloves (diced)
1 tablespoon Sea Salt
1 tablespoon Cracked Red Pepper Flakes
2 pinches Fresh Thyme
2 pinches Fresh Oregano
2 tablespoons of Italian Herb Mix
1/4 cup Cabernet Sauvignon Wine

You begin by gathering all of your ingredients at least somewhat ready. I did not cut my grape Tomatoes in half beforehand like I found out I should have. It hurried me up a lot during the actual cooking process, so lesson learned I suppose.

You start by placing a saucepan on the stovetop, turn the heat to medium. Pour in your Extra Virgin Olive Oil and diced up Garlic cloves. Stir them around a little bit in the EVOO to coat them in the oil.

Once they begin to turn color and the oil smokes a bit, pour in your mixing bowl of sliced up Mushrooms. Mix them around a bunch; I used a pair of tongs for this part, a wooden spoon for the rest.

Add in your Thyme, Oregano, Italian Herb Mix, and Cracked Red Pepper Flakes. Mix together to spread them around. Pour in your Cabernet Sauvignon and stir once again! (It is ok to pour yourself a glass now if you have not done so by now!)

During this time, I sliced my small Tomatoes in half, which could have been done beforehand but oh well. I put them in a mixing bowl. Here's a picture of them, they look awesome.

Then after a few minutes, when the Mushrooms turn color I poured in the Tomatoes. I added a half pinch or so of the Italian Herb mix and then the Sea Salt. Then stir them up a bunch so you get the Salt all over.

After a few more minutes, let's say 5 minutes, it should be close to being done. I turned off the stovetop at this point and let the heat cook them a little bit more while I got the plating ready.

I chose to use some of our ever present salad mix in the fridge as a base. To this I used a slotted spoon to scoop out the Mushroom/Tomato mix and place it on top. Garnished with a light coating of Parmesan/Romano grated cheese. Enjoy.