Mushrooms With Tomatoes And Peas 1972 Food

PASTA WITH TOMATO AND PEAS

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving 2 cups of the pasta water.
• Meanwhile, heat the oil in a large nonstick frying pan over medium heat. Add the shallots, garlic, carrots, salt, and pepper. Cook until tender, about 8 minutes. Add the tomato paste and 1/2 cup of the hot pasta water. Stir to melt the tomato paste and create a sauce, adding more pasta water if necessary. Stir in the oregano, thyme, and parsley. Gently fold in the cooked pasta, peas, and the cheeses, adding more reserved pasta water if necessary. Transfer to a platter and serve immediately.

MUSHROOM RISOTTO WITH PEAS

Steps:

• Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
• Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

PEAS WITH MUSHROOMS

Steps:

• Cook peas according to package directions. Set aside.
• Melt butter in a skillet over medium heat. Saute onion and garlic in butter until tender, about 5 minutes. Stir in the peas and mushrooms, then season with sugar, salt, thyme and pepper. Reduce heat to low, and cook just until heated through.

ROASTED TOMATOES AND MUSHROOMS

Steps:

• Preheat oven to 375 degrees with racks in upper and lower thirds. Place tomatoes on one rimmed baking sheet, and mushrooms on another. Toss mushrooms with 1/4 cup oil and 1 tablespoon thyme. Toss tomatoes with remaining oil and thyme. Season both with salt and pepper. Spread each in a single layer, turning tomatoes cut-sides up.
• Roast tomatoes on upper rack 15 minutes. Add mushrooms to lower rack and continue roasting until vegetables are soft and golden brown in places, 35 to 45 minutes more. Serve warm or room temperature.

MUSHROOMS WITH TOMATOES AND PEAS 1972

Steps:

• Cook and stir onion, tumeric, ginger in the oil in a large frypan over medium heat until onion is tender.
• This should take about three minutes.
• Stir in the mushrooms, peas, salt, and lemon juice.
• Cook uncovered stirring until peas are tender about 7 minutes.
• Stir in the tomatoes, and heat thru until just hot.

PASTA WITH MUSHROOMS, CAULIFLOWER AND PEAS

Steps:

• Wash and trim mushrooms and slice them in food processor.
• Heat oil in large nonstick pot or skillet; add mushrooms and cook over medium-high heat.
• Chop whole onions finely in food processor by pulsing and add to mushrooms; continue to saute until onions soften.
• Bring water for pasta to boil in covered pot.
• Wash, trim and quarter tomatoes; wash, dry and coarsely chop parsley; chop tomatoes and parsley finely in food processor by pulsing; add to onions and mushrooms; reduce heat to simmer.
• Chop cauliflower in food processor by pulsing; add to pot with hot pepper flakes; cover and continue cooking about 5 minutes, until vegetables are soft.
• Cook the pasta.
• In food processor, blend yogurt and ricotta. Coarsely grate Parmigiano and stir into yogurt mixture.
• Add the peas to the vegetables and cook 2 minutes longer.
• Remove from heat; stir in yogurt mixture; season with pepper and salt, if desired.
• Drain pasta and stir in.

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.

MUSHROOM AND PEA CURRY

Steps:

• Heat the oil in a large frying pan, until very hot.
• Add the cumin seeds and sizzle for 10 seconds.
• Add the garlic, mushrooms, ginger and chillies.
• Cook, stirring until the mushrooms turn silken.
• Put in the ground coriander and garam masala and stir for 30 seconds.
• Now add the tomato purée, salt, peas and fresh coriander, and water or stock.
• Stir well, bring to a boil.
• Cover and simmer for five minutes.
• Stir in the sour cream and cook gently for one more minute.
• Eat immediately, either over boiled basmati rice or as a side dish with other indian dishes.