Tomatoes Mushrooms And Onions Recipes

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.

TOMATOES, MUSHROOMS, AND ONIONS

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.

MUSHROOM, TOMATO AND ONION SAUTE

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.

FRIED TOMATO, ONION, AND MUSHROOM RAGOUT

Steps:

• Heat the olive oil in a large skillet over medium heat, and cook and stir the onion for about 5 minutes, until translucent. Add the tomato wedges and mushrooms, and simmer, stirring occasionally, for about 20 minutes, until the tomatoes and mushrooms are cooked through and the sauce is reduced and thickened.
• Sprinkle on the basil, salt and pepper, and stir to combine.

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.

BEEF STEW WITH ONIONS, TOMATOES, AND MUSHROOMS

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.

CHICKEN WITH TOMATOES, ONIONS AND MUSHROOMS

Steps:

• Sprinkle chicken with salt and pepper. Dredge in flour; shake off excess. Melt butter with oil in heavy large pot over medium-high heat. Working in batches, add chicken to pot; cook until golden on all sides, about 6 minutes total. Transfer to bowl. Add mushrooms to pot; sauté until golden, about 5 minutes. Stir in tomatoes, wine and onions. Return chicken and any accumulated juices to pot. Reduce heat to medium. Cover and simmer 20 minutes.
• Uncover pot and simmer until chicken is cooked through, about 10 minutes longer. Season with salt and pepper. Transfer to serving bowl. Sprinkle with parsley.