Bea Arthurs Tomato Mushrooms On Toastcarrie Sheridan Recipes

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.

BEA ARTHUR'S TOMATO-MUSHROOMS ON TOAST/CARRIE SHERIDAN

Steps:

• Preheat toaster oven to 250 degrees.
• Melt the butter in a saute pan over medium heat.
• Add the tomatoes and mushrooms and saute until soft, about 4 minutes.
• Season to taste with the salt and pepper.
• Put some of the tomato and mushroom mixture on each piece of toast.
• Heat in the toaster oven for 2 minutes before serving.

BEA ARTHUR'S VEGETARIAN BREAKFAST

Steps:

• Preheat oven to 250°. Melt the margarine in a small sauté pan over medium heat. Add the tomatoes and mushrooms, and sauté until soft, about 4 minutes. Season to taste with salt and pepper. Put some tomato-mushroom mixture on each piece of toast. Heat in the oven for 2 minutes before serving.

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.

MUSHROOMS ON TOAST

Steps:

• Heat a wide skillet over high heat and add butter, swirling pan. When butter begins to sizzle, add mushrooms and cook, stirring, until lightly browned, 6 to 8 minutes.
• Add thyme and garlic, and stir to coat. Season well with salt and pepper and continue to sauté for a minute more, then add sherry, if using. Add crème fraîche and let mixture simmer 2 minutes.
• Meanwhile, toast bread slices until golden. Lightly butter them and place on individual warm plates.
• Spoon mushrooms and juices over toasted bread. Top with chopped parsley.