Okra Onions And Mushrooms Recipes

OKRA GUMBO

Steps:

• Heat 1 tablespoon oil in a large saucepan over medium heat. Stir in garlic, onion, and green bell pepper, and saute until tender. Stir in okra, mushrooms, diced tomatoes and their liquid, tomato paste, file powder, bay leaves, salt, and pepper. Cook, stirring occasionally, 40 minutes.
• Heat 2 tablespoons oil in a medium skillet over medium heat. Stirring constantly, add flour, and cook 2 to 5 minutes, until a golden brown roux has formed.
• Spoon the roux into the okra mixture, and continue to cook, stirring occasionally, 5 to 10 minutes, until thickened.

OKRA, ONIONS, AND MUSHROOMS

Steps:

• Heat the olive oil over high heat.
• Reduce heat to medium (6), and saute okra for 2 minutes.
• Add onions and saute for an additional 3 minutes.
• Add mushrooms, salt and pepper, and saute for an additional 10 minutes.

ROASTED ASPARAGUS, ONIONS AND MUSHROOMS

Steps:

• Heat oven to 425°F.
• Line a 10 x 15 inch rimmed baking sheet with foil.
• Place vegetables in pan and sprinkle with olive oil and toss until covered evenly.
• Sprinkle with salt, pepper and garlic powder.
• Roast 10 minutes, stir, sprinkle with parmesan cheese and roast an additional 10 to 15 minutes until vegetables are slightly charred and tender.

ROASTED OKRA AND ONIONS

Steps:

• Heat the oven to 400 degrees. Combine okra and onion in a bowl. Season with salt and pepper, drizzle with olive oil and toss well to coat. Roast until vegetables are just tender, 10 to 12 minutes. Toss with herbs and serve.

ORZO WITH ONIONS AND MUSHROOMS

Steps:

• Melt the butter in a large skillet; add the chopped onions and mushrooms.
• Season with salt and pepper.
• Cook gently over medium heat, stirring occasionally, until soft (about 20-25 minutes).
• Meanwhile, bring a pot of water to boil over high heat.
• Once it comes to a full boil add the bouillon and orzo.
• Cook until the orzo is tender.
• Drain orzo and toss with the cooked onions and mushrooms.
• Taste and add additional seasoning if desired.

MUSHROOM AND OKRA CURRY

Steps:

• Remove the seeds from the cardamom pods and grind in a mortar and pestle. Set aside.
• With either a stick blender or food processor, blend the garlic, ginger and chilies with 3 tablespoons of the water, until smooth. Set aside.
• Heat a large pan over medium to high heat, add the oil, and when hot, add the coriander and cumin seeds and allow them to sizzle for a few seconds. Add the ground cumin, cardamom and turmeric and cook for 1 minute. Add the garlic, ginger and chili paste, the tomatoes, the remaining water, mushrooms and okra. Mix well, bring to the boil, then reduce heat, cover and simmer for 5 minutes.
• Uncover and cook the curry for 10 minutes more, or until the okra is tender.
• Serve hot, garnished with the cilantro and accompanied by rice and a tangy Indian relish.

OKRA AND TOMATOES

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
• Remove bacon from pan and saute okra, onion, pepper and celery until tender. Add tomatoes, salt and pepper and cook until tomatoes are heated through.
• Garnish with crumbled bacon, if desired.

PEPPERS, ONIONS AND MUSHROOMS

Steps:

• Clean and cut all vegetables (remove stems from mushrooms) except garlic, into strips about 1/2-inch size. (this may seem like alot, but it cooks down).
• Using large skillet, heat oil over medium-high heat.
• Add only onions first. Cook, stirring occasionally, until translucent. Lower heat to simmer and continue to cook for 15 minutes or until starting to get golden color.
• Raise heat to medium-high, add peppers and salt, Stir well into onions. Continue to cook until peppers JUST START to get soft.
• Add mushrooms, combining well.
• Add black pepper, garlic, and pepper flakes.
• Stir well. Lower heat to simmer. DO NOT COVER as this will poach vegetables.
• Continue to simmer until mushrooms give off their juices but are still firm. It is important NOT to overcook as they will cook again when reheated to be used.
• Remove skillet from heat. Stir.
• Allow to cool. Peppers and mushrooms should still have body to them.
• I like to bag portions in plastic sandwich bags, spread out so they are flat in bag. This makes for easy storage once they are frozen. I then place several bags into a freezer storage bag.
• I have kept this mix frozen for over a year without change in flavor.