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.
ROASTED MUSHROOM, TOMATO AND HERB SALAD
This simple salad enhances the taste of roasted mushrooms with fresh herbs and the acidity of juicy tomatoes.
Provided by Adapted from
Yield 6
Number Of Ingredients 13
Steps:
- 1 For the mushrooms: Preheat the oven to 400 degrees
- 2 Line a rimmed baking sheet with parchment paper
- 3 Combine the mushrooms, garlic, salt and the 2 tablespoons of extra-virgin olive oil in a mixing bowl, tossing to coat evenly
- 4 Spread in a single layer on the baking sheet; roast (middle rack) for 15 minutes, or just until sizzling and browned
- 5 Let cool; wipe out your mixing bowl
- 6 For the salad: Return the roasted, cooled mushrooms and garlic to the mixing bowl
- 7 Add the halved cherry tomatoes, cilantro, basil, dill, parsley, lemon zest and juice and the 1/4 cup of extra-virgin olive oil
- 8 Season lightly with salt and pepper
- 9 Toss gently to incorporate
- 10 Taste, and add more salt and/or pepper, as needed
Nutrition Facts : Calories 160 calories, Fat 15 g, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 4 g
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.
MUSHROOMS WITH TOMATO AND HERBS
Number Of Ingredients 7
Steps:
- 1 Wipe the mushrooms clean with damp paper towels. Snap off the stems of the mushrooms and trim the ends where soil collects. Cut the mushrooms into halves or quarters. In a large skillet, heat the oil over medium heat. Add the mushrooms, garlic, and rosemary. Cook, stirring frequently, until the mushrooms are browned, about 10 minutes. 2 Add the tomato and salt and pepper to taste. Cook until the juices evaporate, about 5 minutes more. Stir in the parsley and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
MUSHROOM MILLE-FEUILLE WITH TOMATO COULIS
Rich Torrisi developed this intense and terrific recipe for the menu at Dirty French, one of a number of chic restaurants in downtown Manhattan that he runs with Mario Carbone. It is on one hand a simple dish: thin-sliced mushrooms layered with butter and salt, then pressed and chilled until they resemble the French dessert known as mille-feuille, or "thousand leaves." Sautéing a slice of the resulting loaf in a hot pan, and then pairing it with a lovely coulis of fresh tomatoes and herbs? That elevates it to the divine.
Provided by Mark Bittman
Categories dinner, main course, side dish
Time 13h
Yield 12 to 14 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350. Slice mushrooms on a mandoline lengthwise, as thinly as is practical. Brush the inside of a 4 1/2-inch-by-8 1/2-inch nonstick loaf pan with some melted butter; line with parchment paper cut to fit the bottom of the pan. Layer the mushrooms in the pan, salting and spooning on a tablespoon or 2 of butter on each layer. Stack mushroom slices to about an inch above the pan's top. Brush the inside of a piece of aluminum foil with melted butter, and wrap the mushrooms and the pan tightly.
- Place the loaf pan on a larger baking dish or rimmed sheet pan to catch any liquid that may bubble over. Place the pan in the preheated oven, and bake for 45 minutes to 1 hour, or until a skewer inserted in the mushrooms meets almost no resistance. Remove the aluminum foil, and continue to bake for 15 minutes, or until the top is browned.
- Remove the pan from the oven, and unwrap; pour off excess liquid. Place a piece of parchment paper and a second loaf pan on top, weighing it with cans of beans or bricks, at least 10 pounds of weight. Keep the outer baking dish underneath to collect overflow. Cool for 30 minutes, then refrigerate overnight.
- The next day, remove the loaf from the refrigerator, and take off the weights. Invert the loaf onto a rack lined with paper towels. You may have to break the butter seal with a knife so the mille-feuille releases, or even rub the bottom of the pan with a hot, wet cloth. Drain on the paper towels until ready to cook.
- Make the sauce: Cut the tomatoes into 2-to-3-inch wedges, and place in a blender. Blend on high speed until smooth; turn the blender to low, and slowly pour in the olive oil. Add salt, vinegar and sugar as needed. Do not strain.
- Transfer the loaf to a cutting board, and carefully slice 3/4-inch pieces with a serrated knife. Sear each piece in olive oil over medium heat in a heavy-bottomed sauté pan. Cook until browned, about 2 minutes per side.
- Spoon some of the sauce onto each plate, and top with a slice of mushroom mille-feuille. Garnish with the herbs (if using sage or savory, fry it in olive oil). Sprinkle with salt, then serve.
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