Bea Arthurs Tomato Mushrooms On Toastcarrie Sheridan Recipes

FIRE-ROASTED TOMATO, MUSHROOM AND SHRIMP BISQUE

Fire-Roasted Tomato, Mushroom and Shrimp Bisque image

Provided by Robert Irvine : Food Network

Time 1h45m

Yield 8 servings

Number Of Ingredients 15

Ingredients

8 plum tomatoes, halved and seeds removed
2 tablespoons grapeseed oil, divided
1 quart chicken stock
1/2 pound (16/20-size) shrimp, deveined, divided
2 tablespoons butter
1 white onion, diced
2 cloves garlic, lightly crushed with the side of a knife blade, and quartered
1 cup white mushrooms, cleaned, trimmed and sliced (about 3 ounces)
1 cup white rice
1 tablespoon all-purpose seasoning (recommended: Old Bay)
2 cups heavy cream
Salt and freshly ground black pepper
1 tablespoon minced fresh cilantro leaves
1 tablespoon minced fresh mint leaves
2 or 3 slices French bread or garlic bread, toasted and cut into croutons

Steps:

Preheat oven to 400 degrees F.
Place tomatoes cut-side down on a baking sheet lined with foil for easy cleanup and brush skin with 1 tablespoon of the grapeseed oil, reserving the rest of the oil. Roast tomatoes until charred, about 15 minutes, remove from oven and place in plastic bags to sweat. This will help make it easier to remove the skin.
Heat chicken stock in a medium saucepot over medium heat. Peel shrimp and add shells to the pot, reserving the shrimp. Bring the pot of stock and shells to a boil, skimming any impurities which rise to the surface.
In a large stockpot, heat the remaining grapeseed oil over medium heat and melt the butter in it, and saute onions and garlic until onions turn translucent. Add the mushrooms and cook until they begin to soften and give up their juices. Strain the chicken stock into the stockpot with the onions and mushrooms and discard the shrimp shells. Remove skin from the roasted tomatoes and add them to the pot. Add the white rice and all-purpose seasoning, bring to a gentle boil, reduce heat to low, cover and let simmer 20 minutes.
Chop most of the shrimp, small dice, reserving about 8 whole shrimp. Stir chopped shrimp into pot and add whole shrimp last, without stirring in the whole shrimp. Cover pot and let cook for 5 more minutes. Remove from heat and scoop out whole shrimp and transfer to a utility plate and cover to keep warm. Stir heavy cream into pot and puree with an immersion blender and season with salt and pepper. Spoon into soup bowls and garnish with whole shrimp topped with cilantro and mint. Serve with croutons.

BEA ARTHUR'S VEGETARIAN BREAKFAST

Bea Arthur's Vegetarian Breakfast image

Yield Serves 2

Number Of Ingredients 5

Ingredients

1 tablespoon margarine
2 medium tomatoes, sliced
3/4 cup chopped fresh mushrooms
Salt and pepper, to taste
4 slices bread, toasted

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.

TOMATO, MUSHROOM AND CHICKPEA STEW

Tomato, Mushroom and Chickpea Stew image

This is my take on a recent Vegetarian Times recipe. This is so hearty and delicious, it can make you forget about steak! Better hope for leftovers; this is so tasty on Italian bread as a sandwich the next day!

Provided by Sudie

Categories Stew

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
2 cups chopped onions
2 cloves garlic, minced
1 package fresh mushrooms, cleaned and chopped coarsely
2 tablespoons cider vinegar
1 (28 ounce) can whole tomatoes, chopped
1 (16 ounce) can chickpeas, drained and rinsed
1 tablespoon capers (packed in salt)
1/2 cup oil cured black olives, pitted
1 tablespoon oregano
salt and pepper

Steps:

Heat oil in large pot.
Cook onions over medium-low heat until translucent, but not golden.
Add garlic and mushrooms, cook another 3 minutes.
Add vinegar, cook 3-4 minutes more, stirring continuously.
Add tomatoes, chickpeas, capers, olives, oregano, S&P.
Cook about 15 minutes more.
Serve over rice or orzo.

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

Bea Arthur's Tomato-Mushrooms on Toast/Carrie Sheridan image

Make and share this Bea Arthur's Tomato-Mushrooms on Toast/Carrie Sheridan recipe from Food.com.

Provided by carrie sheridan

Categories Low Protein

Time 15m

Yield 2 sandwiches, 1 serving(s)

Number Of Ingredients 6

Ingredients

1 tablespoon kerry irish gold salted butter
2 medium tomatoes, sliced
3/4 cup chopped fresh mushrooms
1/4-1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper (to taste)
4 slices bread, toasted

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.

Nutrition Facts : Calories 425.1, Fat 15.5, SaturatedFat 8.1, Cholesterol 30.5, Sodium 1208.8, Carbohydrate 62.3, Fiber 6, Sugar 11.8, Protein 11.6

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