Cocktail Mushrooms With Tomato Sauce Recipes
FRIED TOMATO, ONION, AND MUSHROOM RAGOUT
When I was growing up, my mother used to make a simple dish of fried tomatoes and onions that we would soak up with buttered bread. This is an updated version to which I have added mushrooms and fresh basil. My daughter loves this over whole wheat penne pasta and topped with Parmesan cheese.
Provided by Cathy Wiechert
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 40m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 106.1 calories, Carbohydrate 9.8 g, Fat 7.2 g, Fiber 2.5 g, Protein 2.7 g, SaturatedFat 1 g, Sodium 9.7 mg, Sugar 5.5 g
VEGETARIAN PASTA SAUCE WITH MUSHROOMS
Using fresh mushrooms makes this sauce meaty and filling. The use of your favorite jarred sauce makes it easy. The finished sauce tastes homemade. Use a large pot or Dutch oven. Serve sauce topped with freshly grated Parmesan cheese if you like.
Provided by Janice Nagle
Categories Vegetarian Pasta Sauce
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a large pot over medium heat. Add portobello mushrooms, button mushrooms, and onion. Cook over medium-low heat, stirring occasionally, until mushrooms release their juices and onion is soft and translucent, 6 to 8 minutes.
- Pour in wine to deglaze the pot, scraping up any bits stuck to the bottom.
- Pour in diced tomatoes and cook, stirring, until liquid has slightly reduced, about 5 minutes. Add pasta sauce, garlic, Italian seasoning, sugar, salt, and pepper; stir to combine. Bring to a boil over medium-high heat. Reduce temperature to low and simmer, uncovered, until flavors have blended and desired thickness has been reached, about 15 minutes. Stir sauce occasionally.
Nutrition Facts : Calories 222.5 calories, Carbohydrate 27.2 g, Cholesterol 22.5 mg, Fat 10.8 g, Fiber 5.3 g, Protein 5.5 g, SaturatedFat 5.7 g, Sodium 1106.5 mg, Sugar 17.6 g
ROMANIAN MUSHROOMS IN TOMATO SAUCE
Make and share this Romanian Mushrooms in Tomato Sauce recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 1h16m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Small mushrooms, leave whole.
- Slice the big ones into large pieces with the stems intact.
- Heat the oil in a large saucepan over medium heat.
- Add the onion and garlic and sauté until soft and translucent, 5 to 10 minutes.
- Add the mushrooms and saute until slightly tender, about 15 minutes.
- Stir in the paprika and saute for 1 minute.
- Add the tomatoes, oregano, salt, and sugar, bring to a boil, reduce the heat to low, and simmer for 10 minutes.
- Add the wine and chili and simmer until the mushrooms are tender and the sauce thickens, about 20 minutes.
- Serve warm as an accompaniment to mamaliga (cornmeal mush) or pasta.
Nutrition Facts : Calories 231.9, Fat 14.4, SaturatedFat 2, Sodium 988.2, Carbohydrate 16.4, Fiber 3.9, Sugar 8.3, Protein 6.4
COCKTAIL MUSHROOM MEATBALLS
Tide over even the biggest appetites with beef-and-pork meatballs in a chunky mushroom sauce. Larger portions served over noodles or rice can make a great dinner, too. -Diane Kelley, Madison, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield about 4-1/2 dozen.
Number Of Ingredients 19
Steps:
- Preheat oven to 400°. In a large bowl, whisk egg, soup mix, bread crumbs and Worcestershire sauce. Add beef and sausage; mix lightly but thoroughly. Shape into 1-in. balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake 12-15 minutes or until browned., Meanwhile, in a 6-qt. stockpot, heat oil and butter over medium-high heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Stir in brown gravy mix and thyme. Add water and wine; bring to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened., Stir in condensed soup, pepper and meatballs; return to a boil. Reduce heat; simmer, covered, 15-20 minutes or until meatballs are cooked through.
Nutrition Facts :
COCKTAIL MUSHROOMS WITH TOMATO SAUCE
These mushrooms are crunchy on the outside and quite juicy inside - all without deep frying. When you cook them the aromas in the house are fantastic, because they marinate in herbs and spices prior to cooking. Tomato and cottage cheese sauce makes a great accompaniment for them. This dish is fairly easy to cook and inexpensive. It is great for a cocktail party or a finger food buffet.
Provided by FoodStation1
Categories < 4 Hours
Time 1h30m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 13
Steps:
- Wipe the champignones with paper towels and place in a large bowl.
- Pour the vinegar, soy sauce and olive oil in a small pan, mix and heat through for a couple of minutes on medium temperature. Add minced garlic, chopped rosemary leaves and herbs and mix well.
- Pour the mix over the mushrooms and leave them to marinade for 30 - 60 minutes.
- Drain the mushrooms. Whisk the egg with a spoonful of flour and pour over the mushrooms. Mix well to cover the mushrooms with batter.
- Spear the mushrooms with cocktail stick and dip in fresh breadcrumbs. (Better to make your own breadcrumbs - just pulse some slices of dry bread in a food processor).
- Place the mushrooms on a baking tray lined with parchment and bake for 20 minutes at 200°C.
- While the mushrooms are cooking, make the sauce. Remove the skin from the tomatoes and blend in a food processor. Chop the onion and saute until transparent in some olive oil on medium heat. Add finely chopped garlic and warm through for another 30 seconds. Add the processed tomatoes and cook for about 10 minutes until extra liquid evaporates. Blend the cottage cheese in a food processor and add to the sauce together with the parsley, salt and pepper and mix well.
- Allow the sauce to cool and blend it in the food processor to get a more silky smooth texture.
- Serve the mushrooms with the sauce with lime or lemon wedges.
Nutrition Facts : Calories 254.2, Fat 17.1, SaturatedFat 3.1, Cholesterol 53.7, Sodium 689.6, Carbohydrate 16, Fiber 3, Sugar 8.5, Protein 11.5
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