Cocktail Mushrooms With Tomato Sauce Food

MUSHROOM MARINARA SAUCE RECIPE

Steps:

• In a dutch oven or heavy bottomed soup pot, add 1/3 cup olive oil and saute onions and garlic together over medium heat until softened (7 mins).
• Chop tomatoes then add to the pot along with 2 cans diced tomatoes with juice. Boil uncovered over med/high heat for 15 mins, stirring occasionally.
• Add 1 cup red wine Cabernet Sauvignon, ½ tsp Italian Seasoning, 1 Tbsp Kosher salt (or to taste), 1/8 tsp red pepper flakes and 1/8 tsp black pepper then stir well to combine. Pulse a few times with a hand immersion blender to desired consistency (if you don't have an immersion blender, you can pulse it a few times in a good food processor or blender). You still want to have some tomato chunks (You don't want a cream soup here)
• Add fresh sliced mushrooms and 1 cup chopped fresh basil and simmer uncovered another 20-25 minutes or until the mushrooms are fully cooked and the sauce is thickened. Total cooking time from the time you start to saute onions is 45 min-1 hr, depending on desired consistency.

MUSHROOM, TOMATO AND ONION SAUTE

Steps:

• Preheat the pan over medium low heat then add 2 tablespoons olive oil.
• Add the onions and brown slowly until tender and golden, about 10 minutes.
• Add more oil if necessary and add mushrooms. Do not raise heat. Cook an additional 10 minutes.
• Add tomatoes and continue to cook until soft, 10-15 minutes.
• Season with salt and pepper and serve.

LONDON BROIL WITH MUSHROOM-TOMATO SAUCE

Steps:

• Prepare sauce before grilling steak:.
• Melt butter or margarine in saucepan.
• Cook onion and tomato in butter until tender.
• Add soup, wine and Dijon mustard.
• Heat, stirring occasionally.
• Keep warm to serve over sliced meat.
• Place steak on grill 3 to 4 inches from hot coals.
• Grill 5 minutes on each side for medium rare.
• Thinly slice meat diagonally across the grain.
• Serve with sauce.

COCKTAIL MUSHROOMS WITH TOMATO SAUCE

Steps:

• Wipe the champignones with paper towels and place in a large bowl.
• Pour the vinegar, soy sauce and olive oil in a small pan, mix and heat through for a couple of minutes on medium temperature. Add minced garlic, chopped rosemary leaves and herbs and mix well.
• Pour the mix over the mushrooms and leave them to marinade for 30 - 60 minutes.
• Drain the mushrooms. Whisk the egg with a spoonful of flour and pour over the mushrooms. Mix well to cover the mushrooms with batter.
• Spear the mushrooms with cocktail stick and dip in fresh breadcrumbs. (Better to make your own breadcrumbs - just pulse some slices of dry bread in a food processor).
• Place the mushrooms on a baking tray lined with parchment and bake for 20 minutes at 200°C.
• While the mushrooms are cooking, make the sauce. Remove the skin from the tomatoes and blend in a food processor. Chop the onion and saute until transparent in some olive oil on medium heat. Add finely chopped garlic and warm through for another 30 seconds. Add the processed tomatoes and cook for about 10 minutes until extra liquid evaporates. Blend the cottage cheese in a food processor and add to the sauce together with the parsley, salt and pepper and mix well.
• Allow the sauce to cool and blend it in the food processor to get a more silky smooth texture.
• Serve the mushrooms with the sauce with lime or lemon wedges.