Mushrooms With Tomato And Herbs Food

MUSHROOM TOMATO FRITTATA

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, whisk together the eggs, milk, salt and pepper.
• Heat the olive oil in a 10-inch non-stick ovenproof skillet over medium high heat. Sauté the mushrooms for 5-7 minutes until they turn brown. Stir in the roasted tomatoes and parsley and reduce the heat to low.
• Pour in the egg mixture. Allow the eggs start to set at the edges, about 2-4 minutes. Transfer the skillet to the oven and bake for 8-10 minutes until just set in the middle.
• Sprinkle with parsley before serving.

ROASTED MUSHROOM, TOMATO AND HERB SALAD

Steps:

• 1 For the mushrooms: Preheat the oven to 400 degrees
• 2 Line a rimmed baking sheet with parchment paper
• 3 Combine the mushrooms, garlic, salt and the 2 tablespoons of extra-virgin olive oil in a mixing bowl, tossing to coat evenly
• 4 Spread in a single layer on the baking sheet; roast (middle rack) for 15 minutes, or just until sizzling and browned
• 5 Let cool; wipe out your mixing bowl
• 6 For the salad: Return the roasted, cooled mushrooms and garlic to the mixing bowl
• 7 Add the halved cherry tomatoes, cilantro, basil, dill, parsley, lemon zest and juice and the 1/4 cup of extra-virgin olive oil
• 8 Season lightly with salt and pepper
• 9 Toss gently to incorporate
• 10 Taste, and add more salt and/or pepper, as needed

COD WITH MUSHROOM-HERB CRUST AND TOMATO COMPOTE

Steps:

• Make tomato compote:
• Heat oil in heavy medium skillet over medium heat. Add tomatoes and sugar. Stir until tomatoes are very tender and mixture is thick, about 15 minutes. Season tomato compote with salt and pepper.
• Make fish:
• Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and chopped shallots. Sauté until liquid evaporates and mushrooms begin to brown, about 8 minutes. Cool completely.
• Using electric mixer, beat 5 tablespoons butter in large bowl until light. Beat in egg, then parsley, 1 tablespoon thyme, 1 teaspoon salt and 1/2 teaspoon pepper. Mix in breadcrumbs and mushroom mixture.
• Preheat oven to 450°F. Sprinkle sliced garlic, sliced shallots and remaining 1 teaspoon thyme over bottom of 15 x 10 x 2-inch glass baking dish. Add fish stock, then fish fillets. Sprinkle fish with salt and pepper. Spoon breadcrumb mixture atop fish, covering tops of fish completely and pressing slightly to adhere. (Can be prepared 8 hours ahead. Cover tomato compote and fish separately and refrigerate. Rewarm compote over medium-low heat before serving.)
• Bake fish until opaque in center, about 15 minutes. Transfer to broiler. Broil just until topping is crisp and golden, about 1 minute.
• Using slotted spatula, transfer fish to plates. Transfer cooking liquid to another medium skillet. Bring cooking liquid to simmer over medium heat. Add remaining 1 tablespoon butter and whisk just until melted and well blended. Season sauce to taste with salt and pepper. Spoon sauce around fish. Spoon dollop of tomato compote alongside and serve fish immediately.

HERB-BRAISED CHICKEN WITH TOMATOES AND MUSHROOMS (LOW CARB)

Steps:

• In a large, deep skillet or Dutch oven, cook bacon on medium for 4 minutes or until lightly browned but not crisp; turn frequently.
• Add mushrooms and onions; stir occasionally and cook until onion is tender, about 8 minutes.
• Mix the seasonings together and sprinkle over both sides of chicken.
• Add chicken, tomatoes, garlic and broth to pan.
• Bring to a boil and stir, getting up all the browned bits.
• Reduce heat to low, cover and simmer for 15 minutes.
• Turn chicken and cook for another 15 minutes, stirring occasionally and spooning sauce over chicken.

MUSHROOMS WITH TOMATO AND HERBS

Steps:

• 1 Wipe the mushrooms clean with damp paper towels. Snap off the stems of the mushrooms and trim the ends where soil collects. Cut the mushrooms into halves or quarters. In a large skillet, heat the oil over medium heat. Add the mushrooms, garlic, and rosemary. Cook, stirring frequently, until the mushrooms are browned, about 10 minutes. 2 Add the tomato and salt and pepper to taste. Cook until the juices evaporate, about 5 minutes more. Stir in the parsley and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

FLAT OMELET WITH MUSHROOMS, TOMATO, AND HERBS--OMELETTE SANTE

Steps:

• In a bowl, whisk the eggs until frothy with salt and pepper and set aside.
• Melt the butter in the 9-inch omelet pan over medium heat.
• Add the mushrooms, season with salt and pepper, and saute until they are tender and all the liquid they released has evaporated, 2-3 minutes.
• Stir in the tomato, parsley, and mixed herbs, increase the heat to high, and cook until very hot, about 1 minute.
• Pour in the eggs and stir briskly with the flat of a large fork until the omelet is almost as thick as scrambled eggs.
• Leave it to cook for 2--3 minutes.
• It should be browned on the bottom and almost firm on top.
• Take the pan from the heat, invert a heat-proof plate on top, and turn out the omelet onto the plate.
• Slide the omelet back into the pan, browned side up, and quickly brown the bottom over medium heat, about 30 seconds.
• Slide the omelet onto a warmed plate and serve hot or at room temperature, cut into wedges.

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.