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.
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
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.
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.
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.
BEEF STEW WITH ONIONS, TOMATOES, AND MUSHROOMS
From The Orchid at Mauna Lani, Big Island, HI. I've eaten there several times and their food is awesome. Can't wait to give this a try.
Provided by lazyme
Categories Stew
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Heat olive oil in heavy large pot over high heat.
- Sprinkle beef with salt and pepper.
- Working in batches, add to pot and saute until browned on all side, about 6 minutes.
- Transfer beef to bowl.
- Add 2 cups onions to same pot; saute 2 minutes.
- Add garlic; saute 1 minute.
- Add wine; boil until reduced by half, about 3 minutes.
- Return beef and any accumulated juices to pot.
- Add broth and next 6 ingredients; bring to boil.
- Reduce heat to medium-low and simmer 1 hour.
- Meanwhile, melt 2 tablespoons butter in heavy large skillet over medium-high heat.
- Add remaining 1 cup onions, carrots, and celery; saute 4 minutes.
- Transfer to bowl.
- Melt 1 tablespoon butter in same skillet over medium-high heat.
- Add taro, daikon, and shiitake mushrooms; saute 4 minutes.
- Transfer onion mixture and taro mixture to pot with beef.
- Simmer until beef is almost tender, about 40 minutes.
- Mix remaining 1 tablespoon butter and flour in small bowl until well combined.
- Whisk into stew.
- Simmer until beef is very tender and juices thicken, about 10 minutes longer.
- Season stew to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing).
- Sprinkle stew with parsley and serve.
Nutrition Facts : Calories 795.9, Fat 56.5, SaturatedFat 22, Cholesterol 176.8, Sodium 1413.1, Carbohydrate 18.3, Fiber 3.5, Sugar 5.5, Protein 45.4
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