Roasted Tomatoes And Mushrooms Food

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.

WARM WILD MUSHROOM AND ROASTED TOMATOES

Steps:

• Preheat oven 425 degrees F
• Place a large skillet on the cook top with the extra-virgin olive oil and the sliced garlic, spread out the garlic so it is in an even layer in the oil. Place the skillet over medium heat and slowly brown the garlic stirring every now and then until golden all over, 4 to 5 minutes.
• Once you have the garlic going, place the tomatoes on a cookie sheet and drizzle with some extra-virgin olive oil and season with some salt and pepper. Place in the oven and roast for 8 to 10 minutes or until the tomatoes start to burst.
• Once the garlic is brown remove it from the skillet and reserve. Turn the heat up under the skillet to high, once you see the oil ripple add the mushrooms and spread them out in an even layer. Let them cook for about 4 minutes without moving.. Go ahead and give them a stir, add the thyme sprigs and season with some freshly ground black pepper, continue to cook for another 5 minutes stirring every now and then. Add the white wine and cook until it has almost completely evaporated, add some salt and stir to combine.
• Remove the stems of thyme and discard. Transfer the mushrooms to a serving platter, add the roasted tomatoes and the parsley and stir to combine. Sprinkle with the garlic chips and serve hot, warm, room temperature.

ROASTED TURNIPS AND MUSHROOMS

Steps:

• Toss 1 pound halved baby turnips and 10 ounces small white mushroom caps on a baking sheet with 2 teaspoons chopped rosemary. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Turn the turnips cut-side down, then roast at 425 degrees F until golden and tender, 25 to 30 minutes.

ROASTED POTATOES WITH TOMATOES, BASIL, AND GARLIC

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In the prepared baking dish, toss the potatoes, tomatoes, basil, and garlic with the olive oil. Sprinkle with the rosemary.
• Bake 20 to 30 minutes in the preheated oven, turning occasionally, until tender.

PENNE WITH ROASTED TOMATOES, CHICKEN, AND MUSHROOMS

Steps:

• Preheat oven to 425°F. Combine tomatoes, 2 tablespoons oil, and oregano in small bowl; toss to blend. Place tomatoes on baking sheet. Roast until beginning to dry and wrinkle, about 20 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; let stand in colander.
• Heat 2 tablespoons oil in same pot over medium-high heat. Add mushrooms, onions, and garlic and sauté until mushrooms are tender and brown, about 10 minutes. Transfer mushroom mixture to medium bowl. Heat remaining 1 tablespoon oil in same pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and sauté until brown and cooked through, about 5 minutes. Add mushroom mixture and roasted tomatoes to pot. Add penne, feta, Parmesan, chicken broth, and wine; toss until heated through and sauce coats pasta, about 4 minutes. Season to taste with salt and pepper.

TOMATO AND MUSHROOM PASTA

Steps:

• Boil a kettle of water and score a large cross into each tomato. Place the tomatoes into the boiling water until the skin begins to peel. Remove the skin from the tomatoes.
• Place the tomatoes into a food blender to make the tomato puree.
• In a large frying pan or wok, add olive oil and fry the chopped onion until soft. Add the mushrooms and garlic and continue frying until the mushrooms are also soft.
• Poor in the red wine and continue frying for one minute. Add the tomato puree along with the herbs and simmer for 15-20 minutes until the sauce is of the desired consistency. Season with salt and pepper to taste.
• Cook the pasta in boiling water for around 4-5 minutes (depends on brand) and then stir into the sauce. Serve imediataly topped with parmesan.

SARASOTA'S ROASTED TOMATO, ONION AND MUSHROOM SALAD

Steps:

• Romaine -- This to me is key -- I rough chop the romaine (not a final chop for the salad) and place in a large bowl with ice water. Yes, ice cubes and water. I want it icy cold so the romaine is very crisp. Just 15 minutes or so as the vegetables roast. This gets the lettuce nice and crispy for the salad which to me really makes this salad the best. Once the vegetables are done, remove the lettuce and drain well, dry off with just paper towels, and chop further for the salad and set to the side in a large bowl to be dressed.
• Vegetables -- In a large bowl add the mushrooms, tomatoes, onions, and olive oil, salt and pepper and toss well. Heat the oven to 425 and line a cookie sheet with parchment paper, foil will work just fine as well. Add the vegetables to the baking of cookie sheet and cook 15-20 minutes until tomatoes begin to soften and onions are slightly brown.
• Dressing -- As the vegetables cook, make the dressing. I like to use a small tupperware or small measuring cup. Just add all the ingredients, mix well, and heat in the microwave for 30 seconds on medium heat. DONE!
• Salad -- Just add the roasted warm vegetables to the chilled lettuce, warm dressing and the chilled olives and mix. Serve immediately.
• Serve with a baguette toasted with melted cheese and roasted garlic. A favorite. As I roasted the vegetables, I also roasted a few garlic cloves and then I spread the soft cloves on the bread and then topped with havarti cheese and bake until melted. What a simple nice side to the warm salad.

POACHED EGGS WITH ROASTED TOMATOES, MUSHROOMS, AND HAM

Steps:

• Roast tomatoes and mushrooms and make sauce:
• Preheat oven to 400°F.
• Toss tomatoes and mushrooms with salt, pepper, and 2 tablespoons oil in a roasting pan. Arrange tomatoes cut sides up, then bake vegetables in lower third of oven until softened, about 20 minutes for mushrooms and 30 minutes for tomatoes. (Transfer mushrooms to a bowl while tomatoes finish roasting.)
• Transfer 8 tomato halves to a blender and purée with 1 tablespoon oil until smooth. (Thin sauce with water if desired.) Season with salt and pepper and transfer to a small ovenproof dish for reheating.
• Toast bread while vegetables roast:
• Brush both sides of bread slices with remaining 2 tablespoons oil, then bake on a baking sheet in upper third of oven until crisp and golden on edges, about 10 minutes. Rub tops of toasts with cut sides of garlic. Leave toasts on baking sheet. (Leave oven on.)
• Poach eggs and finish dish:
• Fill a deep 12-inch skillet or small flameproof roasting pan with 1 1/4 inches cold water. Add vinegar and bring to a simmer to poach eggs.
• Reheat tomato sauce and roasted tomatoes and mushrooms in lower third of oven 5 to 10 minutes.
• Meanwhile, fold a slice of ham on top of each toast and heat in upper third of oven until warm, about 3 minutes.
• While other ingredients are reheating, break 1 egg into a cup, then slide egg into simmering water. Repeat with remaining eggs, spacing them apart, and poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.
• Transfer eggs with a slotted spoon to paper towels to drain and season with salt and pepper. Put 1 or 2 toasts on each plate and top each with a tomato half and a poached egg. Drizzle with tomato sauce and scatter mushrooms around eggs.

ROASTED TOMATOES AND MUSHROOMS WITH HERBED RICOTTA

Steps:

• Preheat oven to 150C (fan forced).
• Line 2 baking trays with baking/parchment paper and put a rack over one.
• Put cut tomatoes halves on the rack, spray with the olive oil cooking spray and roast for 40 minutes (please note that during part of this time you will also cook the mushrooms).
• HERBED RICOTTA - put ricotta, lemon zest, parsley, dill and garlic in a small bowl and season with pepper and mix well to combine and put in the fridge until required.
• Put the mushrooms, stem side up on the second tray and spray with cooking spray and roast in the oven with the tomato halves for the last 10 minutes of cooking or until mushrooms are tender and tomato halves start to shrivel around the edges.
• Divide the mushrooms between 2 plates and spoon equal amounts of the herbed ricotta between the 4 mushroom caps .
• Place the tomato halves on the plates.
• Toss the rocket leaves (or baby salad leaves) in the balsamic vinegar together and place on the tomato halves.
• Serve with the bread (toasted if you like) and your juice of choice.