Chunky Mushroom And Tomato Salad Food

TOMATO AND MUSHROOM SALAD

Steps:

• Mix mushrooms, cherry tomatoes, and salad dressing in a large bowl until well coated; sprinkle with parsley. Refrigerate for 1 hour before serving.

CHUNKY MUSHROOM AND TOMATO SALAD

Steps:

• In a large bowl, whisk together oil, lemon juice, salt and pepper. Add mushrooms; toss to coat. Chill for at least 1 hour. Just before serving, stir in tomatoes and chives; sprinkle with sesame seeds.

CHUNKY TOMATO MUSHROOM SAUCE

Steps:

• 1. Saute garlic and onion in oil and aminos for 5 minutes over medium low heat.
• 2. Add mushrooms and saute until mushrooms are done and onions are tender.
• 3. Add cherry tomatoes, oregano, salt and pepper and simmer until tomatoes are softened and give up their juice - about 10 minutes or so. Depending on how juicy the tomatoes are, you may need to add a little water.
• 4. If the tomatoes are real juicy and a thicker sauce is desired, combine 1/4 c water and cornstarch. Slowly add half to sauce, bring to a boil. Add more if needed.
• 5. Serve over pasta.

MUSHROOM, TOMATO AND ARTICHOKE SALAD - LOW FAT

Steps:

• Wash and prepare all the salad ingredients as listed.
• Mix together in a jar the vinegars and garlic.
• Toss the salad with the dressing and serve.
• Do not use oil in this dressing, it isn't required and doesn't add to the taste sensation!
• Keeps in the fridge for 3 days with dressing.
• Add chicken or beef strips to this dish to make it a full meal, packed with vitamin a and c and protein.

CHUNKY MUSHROOM SAUCE

Steps:

• Soak dried mushrooms in water for about 30 minute
• Drain thoroughly, reserving liquid.
• Chop roughly.
• In a large skillet, heat oil.
• Add onion, stirring occasionally, until soft, about 5 minute.
• Then add garlic, stirring constantly. Heat until fragrant, about 30 seconds.
• Add fresh mushrooms. Season with salt and pepper. Saute until juices are released, about 10 minutes.
• Saute mushrooms at a higher temperature until juices evaporate and mushrooms brown, about 5 minutes.
• Add dried mushrooms, thyme, sherry and tomato paste. Continue cooking until pan is dry, about 2 minutes.
• Pour in reserved mushroom liquid. Simmer until sauce thickens, about 25 minutes.
• Stir in the vinegar.
• Enjoy!

TURKEY MUSHROOM BURGER WITH CHUNKY TOMATO SALSA COMPOTE

Steps:

• MUSHROOM PUREE AND BURGERS:.
• To a hot saute pan over medium high heat, add the olive oil and butter and melt.
• Add garlic, onion, and bay leaf, and sweat for 1 minute.
• Add the mushrooms, season with salt and pepper, and cook until liquid is released and mushrooms are almost dry.
• Stir in the thyme and oregano; remove from the heat and allow to cool.
• Remove the bay leaf.
• Place the turkey in a large mixer and add the cooled mushroom mixture, mix well and season with salt and pepper.
• Form the mixture into 8-ounce patties.
• Pan fry or grill the burgers until cooked through.
• Serve on a bun with romaine lettuce, sliced red onions and chunky tomato salsa compote.
• CHUNKY TOMATO SALSA COMPOTE:.
• In a small saucepan, combine all of the ingredients and bring to a boil.
• Lower to a simmer and cook until most of the liquid has reduced.

TWO-CHEESE MUSHROOM, CHUNKY TOMATO AND OLIVE PENNE BAKE

Steps:

• Heat oil in a large Dutch oven over medium heat.
• Add in sliced mushrooms and saute until they release there moisture and they are lightly browned (this might take about 10-12 minutes).
• Add in the onions, garlic, dried basil and dried chili flakes; saute for about 5-6 minutes.
• Add in the drained plum tomatoes and chicken broth; bring to a boil breaking up the tomatoes with a spoon; reduce heat and simmer UNCOVERED until the sauce is thickened and chunky (about 1-1/2 hours).
• Season with salt and pepper.
• At this point you can refrigerate the sauce up to 2 days.
• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• Cook the penne in a large pot of boiling salted water until JUST firm-tender (do not overcook the pasta leave firm!) drain very well (do not rinse the pasta) then return the pasta to the same pot and toss with 3-4 tablespoons oil.
• Pour the sauce over the cooked pasta in the pot; toss to combine.
• Add in both the Swiss and mozzeralla cheeses; mix well to combine.
• Transfer to prepared baking dish, then sprinkle with the olives, & the Parmesan cheese.
• Bake for about 30 minutes, or until the casserole is hot and bubbly.
• Delicious!

MUSHROOM, TOMATO, AND BASIL RAGOUT

Steps:

• Slice off and discard dark-green top and root of leek. Cut in half lengthwise, and rinse under cold water to remove any grit; thinly slice.
• In a large, deep skillet or saucepan, heat oil over medium heat. Add leek and garlic and cook, stirring constantly, for 3-4 minutes or until leek begins to soften.
• Add mushrooms and cook, stirring frequently, for 2-3 minutes. Stir in tomatoes, breaking up with a spoon, add water and orzo.
• Bring to a boil and cook, stirring occasionally for 12-15 minutes or until orzo is tender and mixture has thickened. Remove from heat and stir in basil. Pass cheese to sprinkle on top if desired. Add salt and pepper to taste.