SMOKY ROASTED MUSHROOMS
Mixed mushrooms are simply roasted then taken to the next level by being tossed with a quick and flavorful garlic-smoked paprika butter in this side dish.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 2 pounds whole mixed mushrooms, 1 1/2 tablespoons olive oil, and salt and pepper to taste in a bowl. Spread on a baking sheet and roast at 425 degrees F, stirring a few times, until tender and browned, 30 to 35 minutes. Cook 3 thinly sliced garlic cloves and 1/2 teaspoon smoked paprika in butter until soft; toss with the mushrooms. Sprinkle with chopped parsley and salt.
Nutrition Facts : Calories 151, Fat 11 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 235 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 7 grams, Sugar 5 grams
WARM WILD MUSHROOM AND ROASTED TOMATOES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
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.
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.
CREAMY CHEESE GRITS AND MUSHROOMS
A vegetarian version of shrimp and grits made with big slices of meaty mushrooms. This dish verges on the decadent side with an abundance of butter, cheese, and cream.
Provided by Alanna Taylor-Tobin
Categories Vegetarian Main Dish
Time 1h20m
Number Of Ingredients 20
Steps:
- In a large pot or dutch oven, bring the water to a boil. Stir in the grits. Reduce the heat to low, cover the pot, and cook let cook, stirring occasionally to prevent the grits from sticking to the bottom of the pot. Cook until the grits are tender and the liquid has been absorbed, 20-30 minutes. Remove from the heat, add the salt, cheese, and butter and stir until melted. Cover and keep warm.
- Melt 1 tablespoon of the butter in a large skillet or braising pan over medium heat. Add half of the mushrooms and cook for 5 minutes or until golden on the bottom. Flip the mushrooms over and brown on the second side, about 5 minutes more. Remove the mushrooms to a large plate. Add another tablespoon of butter to the pan and repeat with the remaining mushrooms.
- Melt the remaining 2 tablespoons butter in the now empty pan over medium heat and add the onion, bell pepper, and garlic. Cook, stirring occasionally, until softened, 3-5 minutes. Add the seared mushrooms and any juices that have accumulated. Add the tomatoes, their juices, and the thyme and bring to a simmer.
- In a small cup, stir together the cornstarch and 1 or 2 tablespoons of cool water to make a slurry. Add this to the pot along with 1/2 cup vegetable stock. Cook for 2 or 3 minutes more. Add the tomato paste and stir until blended. Stir in the cream, Worcestershire, Tabasco, and more stock if needed to make a spoonable sauce that generously coats the mushrooms. Heat thoroughly, being careful not to let it come to a boil. Taste, adding salt if you like.
- Serve the grits in shallow bowls topped with the mushrooms, sauce, and a sprinkle of chives.
Nutrition Facts : Calories 509 kcal, Carbohydrate 41 g, Protein 17 g, Fat 32 g, SaturatedFat 20 g, Cholesterol 93 mg, Sodium 738 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
SMOKY GRITS WITH ROASTED TOMATOES AND MUSHROOMS
Received on line from Cooking.com and it looks like a must save. A little different but all the things we love in this house. Preheating the baking sheet at the same time as the oven makes the tomatoes and mushrooms sizzle when they hit the pan. This helps to get some browning on the edges, which means an even more flavorful outcome.
Provided by Bonnie G 2
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Put a rimmed baking sheet in the oven while it's heating.
- Toss the tomatoes, mushrooms, thyme and 1 teaspoon of the salt in a large bowl and drizzle with the olive oil. Remove the baking sheet from the oven and dump the vegetables onto the pan, shaking to evenly distribute. Return the pan to the oven and roast until the tomatoes burst and the mushrooms are soft, shaking the pan once or twice, 15 to 20 minutes.
- Bring the water to a boil in a medium saucepan over medium-high heat. Add the grits and the remaining teaspoon salt, cover, turn the heat to low and cook until thick and creamy, about 5 minutes. Stir the cheese into the grits and keep warm.
- Serve the grits with the roasted vegetables and scatter the olives over top.
- Tip: Try using different varieties of mushrooms, or a mix of them, to add contrasting flavors.
Nutrition Facts : Calories 331.9, Fat 22.8, SaturatedFat 7.1, Cholesterol 32.4, Sodium 889.9, Carbohydrate 22.4, Fiber 2.5, Sugar 4.5, Protein 11
ROASTED MUSHROOMS WITH GOAT CHEESE AND ORGANIC GRITS
Provided by Elaine Louie
Categories brunch, dinner, lunch
Time 45m
Yield 6 servings
Number Of Ingredients 18
Steps:
- For the mushrooms: Preheat oven to 400 degrees. In a mixing bowl, combine the shiitakes, oyster mushrooms, creminis, olive oil, thyme and garlic. Season with salt and pepper to taste. Transfer to a sheet pan, and roast for 15 minutes. Remove from heat, discard thyme and garlic, and cover to keep warm. While the mushrooms are roasting, prepare the grits.
- For the grits: In a saucepan over medium heat, combine milk, 2 cups water, jalapeño, garlic, bay leaf, rosemary and salt. Bring to a simmer then remove from heat. Pour through a fine-meshed strainer into a heatproof bowl, and discard the solids.
- Return the liquid to the saucepan, and place over high heat to bring to a boil. Add the grits, lower the heat to medium, and stir constantly until fully cooked and smooth, about 15 to 20 minutes. Add butter and mix well.
- Add the goat cheese immediately before serving and mix well. Divide the grits among six plates, and spoon the roasted mushrooms over the grits.
Nutrition Facts : @context http, Calories 304, UnsaturatedFat 10 grams, Carbohydrate 28 grams, Fat 18 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 412 milligrams, Sugar 5 grams, TransFat 0 grams
CREAMY GRITS WITH MUSHROOMS AND CHARD
In an ode to her Black, Mexican and Haitian backgrounds, the chef Rahanna Bisseret Martinez created this recipe, which honors one of the Americas's most important ingredients: corn. Corn grits cooked with unsweetened oat-milk cream act as a base for tender swiss chard leaves, pickled chard stems and mushrooms. Soaked then caramelized in a jalapeño sauce, the mushrooms create layers of varying textures along with the greens. This dish can be served on its own as a hearty one-plate vegan meal, or alongside a main dish or with a crisp and lightly dressed green salad.
Provided by Korsha Wilson
Categories dinner, grains and rice, vegetables, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the grits: Cook the grits with water according to the package instructions in a large, heavy-bottomed pot, stirring occasionally and adding more water if needed to ensure no grits stick to the pot. The cook time can range from 30 minutes to 2 hours, depending on the age and quality of the grits. When the grits are tender, remove from the hot burner and pour in the oat cream, oil and salt, stir well, and cover. (If you cooked the grits with salt, then start with 1 teaspoon and add more to taste.) Set aside.
- Meanwhile, make the sauce: Heat a cast-iron skillet over medium. Once heated, add the onion quarter, jalapeño and garlic cloves. Char and slightly cook the vegetables, turning occasionally. The garlic will likely be done first, after 4 or 6 minutes. Place each item in a bowl when charred and cover with a lid.
- When the charred vegetables are cool to the touch, remove the outer skin of the onion, the jalapeño stem and the garlic peels. If you are very sensitive to spice, slice the jalapeño in half lengthwise and remove one half's seeds and white veins to make it much milder.
- In a blender or mini food processor, blend the onion, jalapeño and garlic with the lemon juice, olive oil and cilantro until smooth. Add more olive oil if needed to blend, 1 tablespoon at a time. Clean the mushrooms with a damp towel and break apart or cut at the stem into 2-inch pieces. Place the mushrooms in a bowl and pour the jalapeño sauce on top; let sit for at least 15 minutes.
- Make the chard: Place the chard shiny side down on a cutting board and slice the stems and ribs away from the green leaves. Stack the leaves in a pile and cut crosswise into thin strips. Transfer to a bowl, toss with 2 tablespoons oil, and season with salt and pepper.
- Cut the chard stems into 2-inch-long matchsticks. In a medium saucepan, combine 1 cup water with the jalapeño, vinegar, garlic, onion and sugar, and bring to a boil. Remove the pan from the heat, add the chard stems and let sit, uncovered, for at least 10 minutes.
- Heat a medium cast-iron skillet over medium, add the chard leaves and cook, using tongs to move them around quickly in order to keep their bright green color, 1 to 2 minutes. Transfer to a bowl and set aside.
- In the same skillet, add the remaining 1 tablespoon oil and swirl to coat the bottom of the pan. Set over medium-high heat. Shake excess sauce off the mushrooms back into the bowl; too much sauce will cause them to steam instead of sear. Add the mushrooms to the hot oil, and cook until tender and caramelized, 2 to 5 minutes per side.
- To serve, spoon the grits onto a large platter and top with the chard, mushrooms and pickled stems.
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- Bring the water and milk to a boil in a large saucepan. Whisk in the grits, cover, and reduce heat to low. Stir often and cook until thick and creamy, 30–45 minutes.
- Preheat broiler. Remove saucepan from heat and whisk in the cheese, garlic, and butter, then season to taste with salt and pepper.
- Divide the grits into four large ramekins that have been sprayed with oil or cooking spray. (If you don't have large ramekins or mini cocottes, about 6 small ramekins will work.) Top each ramekin with a slice of tomato, lightly spray the tomato with oil, then sprinkle a little additional salt and pepper on top.
- Place ramekins on a baking sheet and broil for 5–10 minutes, or until the tomato is softened and starting to blister.
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