Tomato mushroom stir fry - a simple vegetable side dish that cooks in 5 minutes. Serve with scrambled or pan poached eggs for a healthy, filling breakfast.
Tomato Mushroom Stir Fry
- 1 10 ounce package of mushrooms, sliced
- 3 plum tomatoes, diced
- salt, pepper to taste
- 1 tablespoon olive oil for cooking
- Heat up 1 tablespoon of olive oil in a pan over medium heat.
- When the oil is hot, add in the mushrooms. Cook until the mushrooms are almost done, approximately 2-3 minutes.
- Add in the tomatoes. Cook for another 1-2 minutes until the tomatoes start releasing their juices.
- Season to taste and serve. Leftovers store well in the fridge for a few days.
- Mushrooms: Required for tomato mushroom stir fry. White button mushrooms are generally the cheapest. You can use 8-10 ounces of white or brown mushrooms depending on what your grocery store has.
- Tomatoes: Required for tomato mushroom stir fry. Plum tomatoes are smaller, oblong tomatoes. Substituting 2 large, round tomatoes will give you approximately the same amount of diced tomato.
- Olive oil: Used for cooking the vegetables. You can stir fry using broth or water, but the vegetables will not taste as good.
Step by Step Photos
Wash the vegetables. Briefly rinse the tomatoes under running water. Scrub the mushrooms gently to remove dirt. I like to rinse out the mushroom container and keep the clean mushrooms in the container.
Season to taste, and serve. How much seasoning should you put? About 1/2 teaspoon of salt and 1/2 teaspoon of pepper is reasonable. You can store leftover tomato mushroom stir fry in the fridge for a few days.