Description
A hearty, rustic one-pan dish featuring mushrooms, vegetables, and herbs simmered in a rich tomato sauce. Perfect for weeknights or cozy dinners, it’s flavorful, comforting, and entirely meat-free.
Ingredients
Scale
- 2 tablespoons Olive Oil
- 1 large Yellow Onion, thinly sliced
- 4 Garlic Cloves, minced
- 2 medium Carrots, sliced
- 2 Celery Stalks, chopped
- 16 ounces Mushrooms (cremini or mixed), sliced
- 1 Red Bell Pepper, sliced
- 1 (28-ounce) can Crushed Tomatoes
- 1 cup Vegetable Broth
- 1 tablespoon Tomato Paste
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Dried Thyme
- 1 Bay Leaf
- Salt and Pepper to taste
- 1/2 cup Black Olives, sliced
- Fresh Parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onions, garlic, carrots, and celery. Sauté for 5–7 minutes until softened and fragrant.
- Add mushrooms and bell peppers. Cook until mushrooms release moisture and begin to brown, about 8 minutes.
- Stir in tomato paste, crushed tomatoes, vegetable broth, oregano, thyme, bay leaf, salt, and pepper.
- Bring to a simmer and cook uncovered for 15–20 minutes until sauce thickens and vegetables are tender.
- Add black olives and simmer for 5 more minutes. Remove bay leaf and adjust seasoning.
- Garnish with fresh parsley and serve hot.
Notes
- Use a mix of mushrooms for deeper flavor.
- Can be made ahead and tastes even better the next day.
- Serve over pasta, rice, or polenta for a complete meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 10g
- Sodium: 640mg
- Fat: 9g
- Saturated Fat: 1.2g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: mushroom cacciatore, one pan dinner, vegan Italian, weeknight comfort food