Macaroni with Sauteed Mushroom and Tomatoes


This simple vegetarian dish is something anyone can cook real quickly after a busy day from work. Less than 30 minutes you’ll have a meal on the table.

A family friend has given us a bunch of oyster mushroom earlier this week and I think it goes quite well with the macaroni. You can definitely substitute with other button mushroom as well.

My daughter ate a heaping portions of it and I hope yours does too. If you have leftovers, or just would like a little extra protein, revamp the dish and topped it with steamed broccoli, grilled chicken or shredded rotisserie chicken.

3 cups cooked macaroni (about 1 1/2 cups dried macaroni)
1/2 can of small (10.5 oz) cream of mushroom soup
1/3 cup pasta water (reserve the boiling liquid from cooking the macaroni)
1 1/2-2 cups grape tomatoes (halves)
2 cups oyster mushrooms
2 garlic cloves (chopped)
1 tablespoon olive oil
Fresh ground black pepper (optional)

1. Cook the dried macaroni in a 2 quarts pot of salted boiling water (1 teaspoon of salt). About 6-7 minutes or until al dente. Reserve 1/3 cup liquid, drain macaroni and keep aside.
2. In a separate saute pan heat up olive oil in medium heat. Add the garlic and saute for 10-15 seconds.
3. Once the garlic turn slightly golden, add in the mushroom and saute for 1-2 minutes with a splash of water to prevent the garlic from burning.
4. Next add in the cooked macaroni, mushroom soup and water. Stir the content until evenly coated or well mixed. Let it cool together for another minute.
5. Lastly toss in the grape tomatoes, stir it a few more times and remove from heat.
6. Add some freshly ground black pepper before serving.

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