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
MUSHROOM-STUFFED TOMATOES
This side dish is inexpensive, quick to prepare and always a favorite. With plenty of mushrooms, the cheesy mixture stuffed into tomatoes is really decadent. -Florence Palmer, Marshall, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cut tomatoes in half; scoop out and discard pulp, leaving a thin shell. Sprinkle lightly with salt; invert on paper towels to drain for 15 minutes. , In a large skillet, saute mushrooms in butter until most of the liquid has evaporated, about 5 minutes. Sprinkle with flour; stir in cream. Bring to a boil; cook and stir until thickened, about 2 minutes. , Remove from the heat. Stir in the bread crumbs, parsley and 1/3 cup of cheese. Spoon into tomato cups; sprinkle with remaining cheese. , Place in a greased 13x9-in. baking dish. Bake, uncovered, at 400° until cheese is melted, about 10 minutes.
Nutrition Facts : Calories 165 calories, Fat 12g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 145mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.
TOMATO MUSHROOM APPETIZERS
I haven't made these in a while because they take a bit of time, but they're really good. Very pretty appetizer to put out at xmas time too. If you don't like blue cheese, just substitute a sharp cheddar for it.
Provided by Lennie
Categories Lunch/Snacks
Time 50m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Clean mushrooms and remove stems; reserve for another use.
- Place mushroom caps, rounded side down, in an ungreased 13x9 baking dish.
- Blend together onion, cheese and worcestershire sauce; set aside.
- Wash cherry tomatoes, dry, and cut in half.
- Into each mushroom cap place about 1/4 tsp bread crumbs, then a scant 1/2 tsp cheese mixture, then top with a tomato half, cut side down.
- Bake in a preheated 375F oven for 15 to 20 minutes, or until mushrooms are tender.
Nutrition Facts : Calories 61.5, Fat 3.1, SaturatedFat 1.8, Cholesterol 7.1, Sodium 153.7, Carbohydrate 5, Fiber 1.1, Sugar 2.1, Protein 4.8
TOMATO MUSHROOM SOUP
Basically a vegetable soup with mushrooms. Had a bumper crop of tomatoes, and needed to use them up. Everyone seemed to like it, so I decided to post it.
Provided by breezermom
Categories Onions
Time 1h
Yield 3 quarts, 12 serving(s)
Number Of Ingredients 14
Steps:
- In a dutch oven, melt 2 1/2 tbsp butter. Add mushrooms and saute until tender. Remove the mushrooms, and set aside.
- Add the remaining butter (1 1/2 tbsp) and melt. Add onions, garlic, carrots and celery. Saute until tender. Stir in the flour until smooth. Once the flour has made a smooth paste, add the broth, tomatoes, tomato sauce, salt, pepper, and half of the mushrooms.
- Simmer, covered, for 30 minutes. Add the parsley and the remaining mushrooms. Simmer for 5 minutes longer or until heated through.
- Garnish each serving with a dollop of sour cream if desired.
TOMATO MUSHROOM SOUP
This soup recipe came about while I was experimenting with the goodies from my garden...I serve it often to my family, especially in the winter. -Bonnie Hawkins, Elkhorn, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 55m
Yield about 12 servings (3 quarts).
Number Of Ingredients 14
Steps:
- In a large kettle or Dutch oven, saute mushrooms in 4 tablespoons butter until tender. Remove mushrooms with a slotted spoon; set aside and keep warm. , In the same kettle, saute the onions, garlic, carrots and celery in the remaining butter until tender. Stir in flour until blended. Add the broth, tomatoes, tomato sauce, salt, pepper and half of the reserved mushrooms. Cover and simmer for 30 minutes. , Stir in the parsley and remaining mushrooms; simmer, uncovered, for 5 minutes or until heated through. Garnish with sour cream if desired.
Nutrition Facts : Calories 111 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 981mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.
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