MUSHROOM, TOMATO AND ONION SAUTE
One of my husband's recipes. Goes great with just about anything and easy to prepare. Using a large cast iron pan is preferable but a non-stick will suffice.
Provided by CulinaryQueen
Categories Onions
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
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.
SAUTéED MUSHROOMS AND ONIONS
10 Minute Sauteed Mushrooms and Onions Recipe with Minced Garlic, a simple and easy side dish. Mushrooms smothered in delicious garlic ,butter, onions and soy sauce is the best combination!
Provided by Trisha Haas - Salty Side Dish
Categories Side Dishes
Time 10m
Number Of Ingredients 7
Steps:
- Add sliced white mushrooms, chopped onions, butter and minced garlic to a large cast iron skillet.
- Heat mushrooms over medium heat, stirring ingredients frequently until onions and mushrooms are soft and tender, which takes about 6-8 minutes.
- Add 1 tablespoon of cooking sherry and 1 tablespoon soy sauce and mix well.
- Continue to heat mushrooms and onions for 2 minutes, until mushrooms are caramelized and excess liquid is burned off.
- Season mushrooms and onions with sea salt and cracked pepper.
- Serve hot either as a side, on a burger, chicken, pork, or even as a savory topping to an omelet.
Nutrition Facts : ServingSize 1 g, Calories 126 kcal, Carbohydrate 10 g, Protein 3 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 23 mg, Sodium 387 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 3 g
FRIED TOMATO, ONION, AND MUSHROOM RAGOUT
When I was growing up, my mother used to make a simple dish of fried tomatoes and onions that we would soak up with buttered bread. This is an updated version to which I have added mushrooms and fresh basil. My daughter loves this over whole wheat penne pasta and topped with Parmesan cheese.
Provided by Cathy Wiechert
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Heat the olive oil in a large skillet over medium heat, and cook and stir the onion for about 5 minutes, until translucent. Add the tomato wedges and mushrooms, and simmer, stirring occasionally, for about 20 minutes, until the tomatoes and mushrooms are cooked through and the sauce is reduced and thickened.
- Sprinkle on the basil, salt and pepper, and stir to combine.
Nutrition Facts : Calories 106.1 calories, Carbohydrate 9.8 g, Fat 7.2 g, Fiber 2.5 g, Protein 2.7 g, SaturatedFat 1 g, Sodium 9.7 mg, Sugar 5.5 g
TOMATO MUSHROOM PASTA
This Tomato Mushroom Pasta is total comfort food! Using simple ingredients, this vegetarian pasta will be on the table in around 40 minutes. A deliciously quick and easy weeknight dinner.
Provided by Cassie Heilbron
Categories Dinner
Time 35m
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon oil in a saucepan on medium heat, then add 1/2 onion and garlic and sauté until softened. Add diced tomatoes, tomato paste, Italian herbs, chilli flakes, salt and pepper, and mix well to combine. Reduce heat and allow to simmer for 15 minutes.
- Bring a large pot of water to a boil. Add penne pasta and a pinch of salt and cook until just shy of al dente. Drain pasta, reserving 1/2 a cup of the pasta cooking water.
- Approximately 5 minutes before the penne pasta has cooked heat the remaining oil in a large frying pan on medium heat. Add remaining onion and sauté until softened. Add mushrooms to the pan and sauté until cooked and tender.
- Pour prepared tomato sauce into the frying pan, as well heavy cream and reserved pasta water. Drain the penne pasta and quickly add it to the frying pan too. Stir to combine, then cook, tossing regularly, until the sauce thickens and coats the pasta, approx. 1-2 minutes.
- Serve with a sprinkling of parmesan cheese on top.
Nutrition Facts : Calories 482 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 24 grams fat, Fiber 5 grams fiber, Protein 20 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 610 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
ROASTED TOMATOES AND MUSHROOMS
A turn in the oven transforms cherry tomatoes into sweet wonders and brings out the earthy flavor of cremini mushrooms. The side dish is an integral part of our Make-Ahead Southern Brunch Menu.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h10m
Yield Serves 8 to 10
Number Of Ingredients 5
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.
BYRDHOUSE MARINATED TOMATOES AND MUSHROOMS
This is a dish I put together for my son, Jordan, who is a huge fan of both tomatoes and mushrooms. The flavors keep blending together, so it is great the day you make it and even better the following day.
Provided by SunnyByrd
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 3h25m
Yield 8
Number Of Ingredients 9
Steps:
- Whisk together the balsamic vinegar, vegetable oil, sugar, salt, and pepper in a bowl; add the tomatoes, mushrooms, onions, and basil; toss until evenly coated. Cover and chill in refrigerator at least 3 hours. Stir before serving.
Nutrition Facts : Calories 106.2 calories, Carbohydrate 5.3 g, Fat 9.4 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 1.2 g, Sodium 153.3 mg, Sugar 2.4 g
TOMATO ONION QUICHE
This pretty quiche is best fresh out of the oven when the cheese is wonderfully gooey. I especially enjoy it in summer with vine-ripe tomatoes and fresh basil. -Sherri Crews, St. Augustine, Florida
Provided by Taste of Home
Time 1h5m
Yield 3 servings.
Number Of Ingredients 12
Steps:
- Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges., Layer half of the mozzarella cheese, onion and tomatoes in pastry. Top with mushrooms; layer with remaining mozzarella cheese, onion and tomatoes. Sprinkle with Parmesan cheese. In a small bowl, combine the eggs, cream, mustard and herbs; pour over top., Bake at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 436 calories, Fat 26g fat (13g saturated fat), Cholesterol 265mg cholesterol, Sodium 516mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 2g fiber), Protein 22g protein.
BAKED COD WITH TOMATOES AND MUSHROOMS
Steps:
- Preheat oven to 400 degrees.
- In a large skillet, heat oil over medium heat. Add mushrooms and cook until soft, about 5 minutes.
- Stir in tomatoes and garlic. Season with salt and pepper then cook for another 2 minutes. Remove from heat.
- Brush a shallow baking dish with oil. Arrange fish in a single layer then lightly season with salt and pepper.
- Pour the tomatoes mixture over the fish and spread evenly.
- Bake for 12 - 15 minutes, uncovered until fish is opaque. Sprinkle fish with chopped basil and parsley. Serve immediately with lemon wedges.
Nutrition Facts : ServingSize 4 servings, Calories 868 kcal, Carbohydrate 8 g, Protein 162 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 387 mg, Sodium 501 mg, Fiber 1 g, Sugar 4 g
TOMATOES, MUSHROOMS, AND ONIONS
This is a combination that has so many uses...and I'm sure your creative mind will come up with lots of your own! This may seem like sooo much in your skillet, but it cooks down.
Provided by Happy Harry 2
Categories Onions
Time 45m
Yield 2 cups
Number Of Ingredients 12
Steps:
- Cut onion into large dice.
- Heat oil in large skillet over medium-high heat. When oil starts to sizzle, add onions.
- Cook until edges start to brown. Stir frequently.
- While onion cooks, cut tomatoes and mushrooms into large dice. Cut green onions into small dice.
- Rough chop basil and then bruise slightly.
- When onion is ready, add rest of vegetables.
- Combine well and lower heat to medium.
- Cook 5 minutes, stir occasionally.
- Add water, puree, garlic, pepper and salt (or Mrs. Dash).
- Combine very well. Lower heat to simmer. Cook another 5-6 minutes or until mushrooms start to give off their liquid and and start to soften.
- DO NOT COVER.
- Remove from heat. You want this dish to have consistency and not become mushy. This will not have alot of liquid when done.
- This can be divided, and packaged up for the freezer. It has a very long freezer shelf life.
- This makes a very good starter to a tomato sauce. It makes a very different pasta sauce when you add some sour cream or plain yogurt. It is wonderful for soups and stews. I use it mixed with some yogurt to top my salmon patties. It's yummy over baked potato or stirred into a bean dish.
- * Save those stems! Clean them, cut off the very bottom and then cut the rest of the stems into small pieces. Put into a freezer container, just cover with water, add scant pinch of salt, seal and freeze. You can add to this container at any time, just make sure the the stems are covered by water. Now they are ready, water and all to use in a soup or stew!
- ** I like to use a combo of fresh ground peppers, such as pink, and green along with the black. Nowadays, you can buy that type of combo in a handy small grinder in your supermarket.
Nutrition Facts : Calories 235.7, Fat 11.6, SaturatedFat 1.6, Sodium 40.1, Carbohydrate 29.8, Fiber 8.3, Sugar 16.6, Protein 10.2
BRAISED BRISKET WITH TOMATOES & ONIONS
Tamari, sherry, dried mushrooms and Worcestershire sauce add intense umami flavor to this saucy brisket. Read more about this recipe.
Provided by Hannah Selinger
Categories Healthy Beef Brisket Recipes
Time 5h
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- Place mushrooms in a small bowl and cover with boiling water. Let soak for 30 minutes. Reserve the soaking liquid and chop the mushrooms.
- Meanwhile, trim all but 1/2-inch layer of fat from brisket. Season with salt and pepper. Heat oil in a large ovenproof pot over medium-high heat. Beginning with the fat-side down, sear the brisket, flipping occasionally, until browned all over, about 10 minutes total. Transfer to a plate.
- Reduce heat to medium. Add onions and garlic and cook, stirring often, until translucent, about 3 minutes. Add tomato paste and cook for 1 minute. Add the mushrooms and reserved soaking liquid, stirring to scrape up any browned bits. Cook for 1 minute. Add 1/2 cup sherry, tomatoes, thyme and bay leaf and simmer for 2 minutes.
- Return the brisket, fat-side up, and any accumulated juices to the pot. Pour in wine. Cover the pot and transfer to the oven. Bake for 3 hours.
- Uncover and continue baking until the brisket is fork-tender and the sauce has thickened, 40 minutes to 1 hour 20 minutes more.
- Transfer the brisket to a clean cutting board. Discard the thyme and bay leaf and skim fat from the surface. Stir vinegar, Worcestershire, tamari (or soy sauce) and the remaining 1/2 cup sherry into the sauce; cook over medium heat until slightly reduced, about 10 minutes. Slice the brisket against the grain and return it to the sauce. Serve sprinkled with parsley.
Nutrition Facts : Calories 333 calories, Carbohydrate 13 g, Cholesterol 88 mg, Fat 8 g, Fiber 3 g, Protein 32 g, SaturatedFat 2 g, Sodium 423 mg, Sugar 4 g
FUSILLI WITH FRESH TOMATOES AND MUSHROOMS
Fusilli with Fresh Tomatoes and Mushrooms and delicious, healthy fresh pasta dish. Fast and easy, the perfect dinner pasta
Provided by Rosemary Molloy
Categories Pasta
Time 30m
Number Of Ingredients 11
Steps:
- In a large pan add oil, garlic, mushrooms, parsley, oregano, salt, hot pepper flakes and water. Cook on medium low heat, stirring occasionally (so mushrooms don't burn), continue to cook for a couple of minutes until water has evaporated and mushrooms are tender (we like our mushrooms a little bit browned so continue to cook a couple of minutes extra if you like them that way also). Gently mix in the tomatoes and basil and cook until tomatoes are tender and thickened (approximately 10 minutes). Toss with cooked pasta. Serve immediately. Enjoy!
Nutrition Facts : Calories 486 kcal, ServingSize 1 serving
MUSHROOM, TOMATO AND ONION OMELET WITH HOME FRIES AND BACON
Steps:
- Preheat the oven to 400 degrees F.
- Place the bacon on a baking sheet and bake to the desired crispness, 12 to 15 minutes.
- Meanwhile, quarter the potatoes and place them and the garlic in a medium pot with cold water to cover; add salt. Bring to a boil over high heat, then lower the heat and simmer until potatoes are fully cooked and soft, about 15 minutes. Drain well.
- While potatoes are cooking, start on the omelet filling: Cut the onion into small dice; you'll need 1/2 cup. Remove and discard the stems from the mushrooms, then thinly slice the caps. Seed the tomatoes and cut into small dice.
- In a skillet over medium heat, sweat half of the onions, seasoned with salt, in some olive oil until translucent and soft, about 5 minutes. Add the mushrooms, season with salt, and continue cooking until slightly soft, another 5 minutes. Add the tomatoes; cook for 3 to 4 more minutes. Add salt to taste.
- Whisk the eggs together with 2 tablespoons water and 1/2 teaspoon salt until fluffy. Set aside.
- Heat a cast-iron skillet over medium-high heat; add olive oil to coat the pan. Add the remaining 1/4 cup diced onions and cook for 2 minutes. Add the potatoes; cook until golden brown and crispy, about 6 minutes.
- Place a nonstick skillet over medium heat; add olive oil to coat. Add the egg mixture and cook until set, frequently moving the edges away from the pan with a rubber spatula. Sprinkle with a layer of shredded fontina, add the filling to the middle, and fold the omelet. Cook until the cheese has melted, another minute or two.
- Arrange all--bacon, home fries and omelet--on a serving platter, sprinkle with fresh chives, and serve with pumpernickel toast on the side.
CHICKEN WITH MUSHROOMS AND TOMATOES
Steps:
- Heat oil in non stick skillet over medium high heat. Season chicken strips with salt and pepper. Brown chicken in hot oil and remove to a plate. Stir in onions and cook until tender. Stir in mushrooms and cook until golden. Stir in wine and bring to simmer. Stir in tomatoes and return to a simmer. Season with salt and pepper and return chicken to pan. Cook over medium heat until sauce begins to thicken. Finish sauce with cream and parsley. Serve warm over pasta.
CHICKEN WITH TOMATOES, ONIONS AND MUSHROOMS
Steps:
- Sprinkle chicken with salt and pepper. Dredge in flour; shake off excess. Melt butter with oil in heavy large pot over medium-high heat. Working in batches, add chicken to pot; cook until golden on all sides, about 6 minutes total. Transfer to bowl. Add mushrooms to pot; sauté until golden, about 5 minutes. Stir in tomatoes, wine and onions. Return chicken and any accumulated juices to pot. Reduce heat to medium. Cover and simmer 20 minutes.
- Uncover pot and simmer until chicken is cooked through, about 10 minutes longer. Season with salt and pepper. Transfer to serving bowl. Sprinkle with parsley.
PASTA WITH SAUSAGE, TOMATOES, AND MUSHROOMS
"I used to go to central New Jersey frequently on business and always made time to stop at Eccoqui, an Italian restaurant in Bernardsville," Try any of your favorite pasta shapes with this sauce. Pappardelle or mafaldine - broad, flat noodles with rippled edges - work particularly well.
Categories Mushroom Pasta Tomato Sauté Parmesan Basil Sausage White Wine Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Sauté sausage in heavy large pot over medium-high heat until brown, about 12 minutes. Using slotted spoon, transfer sausage to large bowl. Add oil to drippings in pot. Add mushrooms and onions; sauté until tender and brown, about 15 minutes. Stir in 1 cup chopped basil, oregano, and garlic; sauté 1 minute. Add wine; cook until almost absorbed, about 4 minutes. Add sausage and crushed tomatoes; cover and simmer over medium heat until thickened, about 25 minutes. Add diced tomatoes and butter; simmer until tomatoes are soft, stirring frequently, about 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.)
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well; return to pot. Pour sauce over pasta; toss to coat. Add 1/2 cup cheese and 1/2 cup basil; toss to combine. Season with salt and pepper. Transfer pasta to serving dish. Serve, passing remaining cheese separately.
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- Rinse the mushrooms under a light stream of cool water while using a brush to clean off the dirt. (Or use a damp paper towel to wipe off the dirt.) Dry the mushrooms with paper towels.
- Heat the oil in a 12-inch frying pan over medium heat. Add the garlic and cook for a minute, being careful not to let it burn.
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- Preheat oven to 350ºF. Heat grill to medium-high. Lay bread slices on a large tray and brush on both sides with olive oil. (3 tablespoons should be enough for all the bread) Grill bread for a minute or two per side, checking often, until it is crisp in places and there are some grill marks, but it is still supple. After it’s grilled, I like to cut each bread slice crosswise into three smaller pieces. Set bread aside. (when bread cools, it can be stored in a sealed baggie for a couple of hours until you are ready to serve)
- Spread 3 tablespoons olive oil over the bottom of a large baking dish with low sides. Sprinkle garlic and thyme sprigs around. Add the tomatoes cut side up. Sprinkle tops of tomatoes with 1 teaspoon salt and several grinds of fresh ground pepper. Flip them over into the oil so they are cut side down.
- Spread 2 tablespoons olive oil over the bottom of a medium baking dish with low sides or a jellyroll pan. Add mushrooms and roll them around in the oil to coat. Turn them so they are stem side down. Sprinkle them with 1/2 teaspoon of salt and several grinds of fresh ground pepper.
- Roast the tomatoes in the bottom third of the oven and the mushrooms in the top third for 1 1/2 hours, flipping both over after 45 minutes. Remove trays from the oven. (note: cook tomatoes for an extra 5-15 minutes if there’s still a lot of liquid in the pan, checking every 5 minutes until the pan juices are reduced and thickened) Add sliced onion and olives to the tomatoes immediately and gently stir to combine, while the pan is still hot, so the onions soften and all the flavors meld. Slice the larger mushroom caps in half, if you like, and add the mushrooms to the mix. Stir gently to combine. Add a splash of balsamic vinegar if you like.
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