Perfect Pan-Roasted Mushrooms and Tomatoes
This quick and easy pan-roasted mushrooms and tomatoes recipe is a bold and zesty side dish that comes together in just 30 minutes. With a splash of Noubess Hot and Spicy Herbs Sauce and infused olive oil, this vibrant plant-based recipe is as flavorful as it is colorful.
Why You’ll Love This Recipe
Let’s be honest—mushrooms and tomatoes don’t get nearly enough credit. They’re humble ingredients, but when you roast them just right and hit them with a spicy, tropical kick? Game-changer. This dish is perfect as a weeknight side, a brunch add-on, or even a light main when you want something simple but satisfying.
Ingredients & Descriptions
- Organic King Oyster Mushrooms (7 oz) – These meaty mushrooms are perfect for searing. They soak up flavor beautifully while holding their structure.
- Cherry Tomatoes (1 pint) – Choose multi-colored for a rainbow effect. They add a pop of juicy sweetness and color.
- Noubess Infused Extra-Virgin Lemon Olive Oil (2 tbsp) – This citrusy oil adds brightness to the dish and elevates the mushrooms.
- Extra Virgin Olive Oil (1 tbsp) – Used for sautéing and ensuring a golden sear.
- Noubess Hot and Spicy Pineapple Sauce (1 tsp) – This is where the magic happens—sweet, spicy, and totally addictive.
- Salt and Pepper to taste – Don’t skip these staples; they balance all the flavors.
Ingredient Tips:
Can’t find King Oyster mushrooms? Swap in Portobello or cremini—just slice thick to keep that meaty texture.
Notes and Tips
- Don’t overcrowd the pan—mushrooms need space to brown, not steam.
- Add a splash of white wine for extra depth (optional but recommended).
- Want more heat? A dash more pineapple sauce will do the trick.
Kitchen Equipment Needed
- Large Skillet or Sauté Pan – Nonstick or stainless steel both work well. You need enough space for the mushrooms to sear, not steam.
- Mixing Bowls – One small for the sauce mixture, one large for tossing the mushrooms.
- Wooden Spoon or Silicone Spatula – For stirring without damaging your pan.
- Tongs – Optional, but handy for flipping mushrooms without squishing them.
- Cutting Board – For prepping mushrooms and tomatoes if needed.
- Sharp Knife – To slice mushrooms if they’re large.
- Measuring Spoons – For the oil and hot sauce.
- Serving Plate or Bowl – To plate your finished dish beautifully.
Tip: Use a well-heated pan and avoid crowding to get that golden sear on your mushrooms—crispy edges = flavor boost!
Fun Fact
Djon Djon mushrooms from Haiti are famous for their use in Black Rice. Only the broth is used—it’s rich, earthy, and truly one-of-a-kind!
Perfect Pan-Roasted Mushrooms and Tomatoes
Equipment
- Large Skillet or Sauté Pan
- Mixing Bowls
- Wooden spoon or silicone spatula
- Tongs
- Serving Plate or Bowl
Ingredients
- 1 pkg 7 oz Organic King Oyster Mushrooms washed , dried and sliced
- 1 pint 8 oz Cherry Tomatoes, multi-colored preferably
- 2 tbsp Infused Extra-Virgin Lemon Olive Oil
- 1 tbsp Extra Virgin Olive Oil
- 1 tsp Noubess Hot and Spicy Herbs Sauce
- Salt and pepper to taste
Instructions
- Add king oyster mushrooms to large bowl; toss to combine.
- Place mushrooms in a large bowl and toss with the infused oil mix.
- Heat the plain olive oil in a skillet over medium heat.
- Add mushrooms in a single layer. Sear undisturbed for 2–3 minutes. Sprinkle with salt. Stir and continue cooking for 6–8 minutes, or until golden and tender.
- In the same pan, add cherry tomatoes. Cook for 2–3 minutes until they start to burst.
- Return mushrooms to the pan. Toss everything together and heat through.
- Serve hot and enjoy!
Notes
- Don’t overcrowd the pan—mushrooms need space to brown, not steam.
- Add a splash of white wine for extra depth (optional but recommended).
- Want more heat? A dash more pineapple sauce will do the trick.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Corn Allergy:
Always choose ingredients without corn or corn derivatives.
Originally published on May 1, 2019. Updated
