Mushroom Onion A1 Roast Recipes

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BALSAMIC ROASTED ONIONS AND MUSHROOMS



Balsamic Roasted Onions and Mushrooms image

Put balsamic vinegar roasted vegetables in tacos, pizza, wraps and salads for a boost of flavor. So easy- the veggies roast in the oven while you prep your meal.

Provided by Easyhealth Living

Categories     Side Dish

Time 55m

Number Of Ingredients 7

2 Onions
8 oz Mushrooms (, sliced)
2 Tablespoons Olive Oil
2 Tablespoons Balsamic Vinegar
½ Teaspoon Thyme
½ Teaspoon Black Pepper
¼ Teaspoon Sea Salt

Steps:

  • Preheat oven to 375 degrees.
  • Line a large baking sheet with foil and coat with nonstick spray. Set aside.
  • In a large bowl, combine all ingredients, mixing well.
  • Spread evenly onto baking sheet.
  • Roast in oven for 45 minutes or until roasted and tender, stirring halfway through baking time.
  • Use immediately or store in refrigerator for use later.

Nutrition Facts : Calories 104 kcal, Carbohydrate 9 g, Protein 2 g, Fat 7 g, SaturatedFat 1 g, Sodium 152 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

CARAMELIZED ONIONS & MUSHROOMS ON PORK TENDERLOIN



Caramelized Onions & Mushrooms on Pork Tenderloin image

Caramelized Onions & Mushrooms on Pork Tenderloin is such a flavorful main dish! The pork tenderloin is moist and juicy and topped with Onions & Mushrooms that are sauteed low and slow with a touch of balsamic to bring out all of the natural sugars and caramelize them to perfection.

Provided by Carrie Tyler

Categories     Main Course

Time 55m

Number Of Ingredients 15

1 pound Pork Tenderloin
1 teaspoon Extra Virgin Olive Oil
1/2 teaspoon Dried Oregano
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1/2 teaspoon Ground Pepper
1 teaspoon Salt
2 Tablespoons Extra Virgin Olive Oil
2 Medium Yellow Onions
1/2 teaspoon Salt
1/2 teaspoon Ground Pepper
1 Tablespoons Ghee or Butter
8 ounces Sliced Mushrooms
1 Tablespoons Balsamic Vinegar
1 teaspoon Dried Oregano

Steps:

  • You can make the Caramelized Onions & Mushrooms a day or two ahead and store them in the fridge or make them while you cook the pork tenderloin.
  • For the mushrooms, you can either buy them already sliced or whole and slice them yourself.
  • Peel the onion, slice in half, then thinly slice. Slices should be about the width of the chefs knife.
  • Once they are all sliced, separate the onions with your fingers.
  • To a large preheated skillet, drizzle the olive oil and then add the onions. Stir to coat in the oil, add salt and pepper. Cook the onions on medium-low heat for 20 minutes, stirring every 5 minutes or so.
  • Push the onions over to one side of the skillet and add the Ghee or butter to the open space and then the mushrooms. Saute the mushrooms for 10 minutes until browned.
  • Then mix the onions and mushrooms together, add the oregano and balsamic vinegar, and cook down for a final 10 minutes.
  • At this point, you can keep it warm or save it in a glass storage container in the fridge so that you can reheat it later.
  • Make the pork spice rub by adding to a small mixing bowl, the Dried Oregano, Garlic Powder, Onion Powder, Salt, and Pepper. Stir to combine.
  • Spray or rub all sides of the pork tenderloin with extra virgin olive oil, then sprinkle and rub the seasoning all over the outside. Then place the tenderloin under the broiler for 5-8 minutes until the top is nicely browned. Move the pork down to the center rack and cook at 400 F degrees for 10-15 minutes or until the internal temperature reaches 145 F.
  • When the pork tenderloin is done cooking, let it rest for 10 minutes tented with aluminum foil to allow the juices to redistribute. Then slice the pork and serve with the Caramelized Onions and Mushrooms.

Nutrition Facts : Calories 305 kcal, ServingSize 1 serving

MUSHROOM AND ONION GRAVY FOR ROAST BEEF



Mushroom And Onion Gravy For Roast Beef image

Not just for the roast beef, this creamy gravy can go over any meat you like.

Provided by Kylie

Categories     Gravy and Sauces

Number Of Ingredients 9

1 tbsp Olive Oil
1 Small Red Onion
20 g Butter
250 g Sliced Mushrooms
1 tsp Yellow Mustard/American Mustard
200 ml Heavy Whipping/Thickened Cream
2 tsp Worcestershire Sauce
1 tbsp Cornstarch/Cornflour
1 ½ tbsp Water

Steps:

  • Finely dice the onions and slice the mushrooms
  • Over medium heat, add the oil and onions to a frypan and stir until the onion is coated in the oil.
  • Add the butter and mushrooms and continue to stir until they are tender.
  • Add the broth, cream, and mustard. Bring to the boil and then simmer until it starts to slightly thicken.
  • If you want a thicker gravy, combine the water and cornstarch together, and then slowy add it to the gravy while stiring.
  • Add the Worcestershire Sauce, this is optional though.

Nutrition Facts : Calories 272 kcal, Fat 26.6 g, SaturatedFat 14.8 g, Cholesterol 80 mg, Sodium 94 mg, Carbohydrate 7.5 g, Fiber 1.1 g, Sugar 2.4 g, Protein 3.3 g, ServingSize 1 serving

SUNDAY POT ROAST WITH MUSHROOM GRAVY



Sunday Pot Roast with Mushroom Gravy image

Provided by Claire Robinson

Categories     main-dish

Time 3h5m

Yield 4 servings with leftovers!

Number Of Ingredients 6

1 (4 to 5-pound) boneless beef bottom round roast
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 pound cremini mushrooms, cleaned and quartered
2 medium yellow onions, halved and sliced
4 cups low-sodium beef broth

Steps:

  • Preheat the oven to 325 degrees F.
  • Pat the meat dry with paper towels and season well on all sides with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat, add the roast and brown all sides, about 4 minutes per side. Transfer the meat to a plate and add the mushrooms. Season with salt and pepper and cook, stirring occasionally, until browned and beginning to release liquid, about 5 minutes.
  • Add the onions and broth and stir until combined. Nestle the roast into the vegetables, adding any juices it released to the pot. Add the beef broth, bring to a simmer, cover, and transfer to the oven to roast for 2 1/2 hours. Remove the lid, carefully flip the meat and continue cooking for 30 minutes; the meat should be fork tender and the liquid reduced.
  • Remove the pot from the oven, transfer the meat to a cutting board and tent with foil to keep it warm. Let the mushrooms and onions stand several minutes undisturbed to allow some of the beef fat to rise to the surface. With a large spoon, skim off the excess fat and discard. With a ladle, add about 1 1/2 cups of the mushrooms and onions with some cooking liquid to the bowl of a blender or food processor. Carefully puree the mixture until very smooth. Pour the puree back into the pot and stir very well until combined; taste and adjust seasoning.
  • To serve, slice the pot roast and arrange on a serving platter. Drizzle some mushroom gravy over the top and pass the extra gravy at the table.

SKILLET-ROASTED AND CREAMED MUSHROOMS AND ONIONS



Skillet-Roasted and Creamed Mushrooms and Onions image

Talk about umami! Whenever mushrooms, onions, and garlic are cooking, that's when everybody in the house is salivating for dinner, because the scent is so intoxicating. This particular dish is so crave-worthy, you might want to make a double batch!

Provided by Carla Hall

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 12

8 cloves garlic, unpeeled
1 pound white or cremini mushrooms, stems removed, then quartered
1 tablespoon unsalted butter
2 cups frozen pearl onions, thawed
1 teaspoon granulated sugar
Kosher salt and freshly ground black pepper
1/2 cup vegetable stock
1 tablespoon white wine vinegar
2 sprigs fresh thyme
1/4 cup heavy cream
1/4 teaspoon freshly grated nutmeg
1/4 cup freshly grated Parmesan

Steps:

  • Skillet-roast the garlic cloves: Heat a large skillet over medium heat and add the unpeeled garlic cloves. Cook, stirring occasionally, so that the skin gets charred on all sides, 15 to 20 minutes. Remove from the heat and wrap the garlic cloves in a clean kitchen towel for a few minutes to cool and soften. Peel off the skins and set aside.
  • Heat the same skillet over medium-high heat and add the mushrooms to the dry skillet. Cook, stirring occasionally, until the mushrooms have released their natural juices and begin to soften and brown, about 10 minutes. Remove the mushrooms from the skillet and set aside.
  • Melt the butter in the same skillet, then add the thawed pearl onions and the peeled skillet-roasted garlic cloves. Toss to coat completely in the butter.
  • Cook, stirring occasionally, over medium-high heat until the onions begin to caramelize and turn golden, 5 to 7 minutes.
  • Sprinkle the sugar and 1 teaspoon of salt over the top of the onions and garlic, then add the vegetable stock, vinegar and thyme sprigs, stirring often and scraping the browned bits from the bottom of the pan. Then add the reserved mushrooms back into the pan, tossing with the onions and garlic.
  • Simmer over medium-high heat until the liquid begins to thicken, 2 to 3 minutes, then stir in the cream, nutmeg, and Parmesan to coat and bring to a simmer so that the sauce warms through completely, 2 minutes. Add salt and pepper to taste before serving.

A.1. BURGER WITH SAUCY CARAMELIZED ONIONS & MUSHROOMS



A.1. Burger with Saucy Caramelized Onions & Mushrooms image

Create a mouthwatering A.1. burger tonight. With caramelized onions and mushrooms, you'll get great umami flavor with the addition of A.1. sauce.

Provided by My Food and Family

Categories     Bread

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 tsp. oil
1 small onion, thinly sliced
1/2 lb. cremini mushrooms, sliced
1/4 cup A.1. Original Sauce
1/4 cup HEINZ Chili Sauce
1 lb. lean ground beef
1 Tbsp. LEA & PERRINS Worcestershire Sauce
4 pretzel sandwich rolls (2 oz. each), split

Steps:

  • Heat grill to medium heat.
  • Heat oil in large skillet on medium heat. Add onions; cook 3 to 5 min. or until crisp-tender, stirring frequently. Add mushrooms; cook and stir 3 to 4 min. or until mushrooms are tender and onions are golden brown. Stir in A.1. and chili sauce; cook and stir 1 min. Remove from heat.
  • Mix meat and Worcestershire sauce just until blended; shape into 4 (1/2-inch-thick) patties. Press shallow indentation into center of each patty. Grill 5 to 6 min. on each side or until done (160ºF).
  • Place burgers on bottom halves of rolls; top with onion mixture. Cover with tops of rolls.

Nutrition Facts : Calories 420, Fat 13 g, SaturatedFat 4 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 940 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g

SLOW-COOKER POT ROAST



Slow-Cooker Pot Roast image

Try our succulent Slow-Cooker Pot Roast recipe. Enjoy this easy slow cooker pot roast recipe as soon as you step through the door after work.

Provided by My Food and Family

Categories     Home

Time 8h10m

Yield 10 servings

Number Of Ingredients 7

1/2 cup A.1. Original Sauce
1/2 cup water
1 pkg. (0.9 oz.) onion-mushroom soup mix
1 boneless beef chuck eye roast (2-1/2 lb.)
1 lb. red new potatoes
1 pkg. (16 oz.) baby carrots
1 onion, thickly sliced

Steps:

  • Mix first 3 ingredients until blended.
  • Place meat in slow cooker; top with vegetables and sauce. Cover with lid.
  • Cook on LOW 8 to 9 hours (or on HIGH 6 to 7 hours).

Nutrition Facts : Calories 270, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 95 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g

EASY ROAST WITH ONION / MUSHROOM GRAVY - CROCK POT



Easy Roast With Onion / Mushroom Gravy - Crock Pot image

If you have only 60 seconds in which to load the crock pot, but want to come home to a great-smelling kitchen and a delicious meal, then try this. Goes great with mashed potatoes.

Provided by Don in Virginia

Categories     Roast Beef

Time 8h2m

Yield 6 serving(s)

Number Of Ingredients 3

3 lbs boneless beef chuck roast
1 ounce dry onion soup mix
10 ounces condensed cream of mushroom soup

Steps:

  • First, place the roast in your crock pot.
  • Then, sprinkle the onion soup mix on top of the roast.
  • Finally, spread the undiluted soup on top.
  • Cook on low.

MUSHROOM-ONION-A1 ROAST



MUSHROOM-ONION-A1 ROAST image

Categories     Beef

Number Of Ingredients 6

2 lb roast
1 can condensed cream of mushroom soup
1 envelope Lipton onion soup mix
2 T A1 sauce
1/4 t Worcestershire
Pepper and garlic powder as desired

Steps:

  • Mix all ingredients and pour over roast in baking dish. Cover and bake for 3 hours at 200.

CREAMY MUSHROOM & ROASTED ONION SOUP



Creamy Mushroom & Roasted Onion Soup image

from the LA Times, Dec. 10, 2008 Adapted from Gary Daniel of the Cave food and wine bar at the Ventura Wine Co., a retail shop. He recommends serving the soup with a Chardonnay and crusty bread. The roasted onion can be made ahead of time. Roast the onion and allow it to cool, then cover with plastic wrap and refrigerate until needed.

Provided by Karen in MA

Categories     < 4 Hours

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 14

2 onions, divided
3 tablespoons olive oil, divided
salt & freshly ground black pepper
1 carrot, peeled and chopped
1 celery rib, peeled and chopped
1 tablespoon garlic, minced
1 teaspoon shallot, minced
1 lb cremini mushroom, washed and trimmed of any dry ends
1 cup white wine, preferably Chardonnay
1 tablespoon fresh thyme, chopped
1 quart vegetable stock
3/4 cup heavy cream
parmigiano-reggiano cheese (to garnish)
2 teaspoons minced chives

Steps:

  • Heat the oven to 400 degrees.
  • Peel one of the onions but leave it whole.
  • Rub 1 tablespoon of the oil and a pinch each of the salt and pepper over the onion, then wrap it in foil. Roast the onion until it is softened and lightly caramelized, about 1 hour. Remove and cool.
  • Meanwhile, peel and chop the remaining onion.
  • Heat a medium, heavy-bottom saucepan over medium heat. Add the remaining olive oil and a pinch each of salt and pepper. Stir in the chopped onion, carrot and celery and cook until softened, about 8 to 10 minutes.
  • Stir in the garlic, shallots and mushrooms and cook for 5 minutes, stirring frequently. Reserve one mushroom to garnish the finished soup.
  • Stir in the wine, making sure to scrape the browned bits from the bottom of the pan. Stir in the fresh thyme and bring the contents to a gentle simmer. Cook until the mushrooms soften, about 5 to 6 minutes.
  • Stir in the vegetable stock and continue to simmer until the liquid is reduced by half, about 10 minutes.
  • Remove from the heat and purée the soup with an immersion blender, or in batches in a blender. Return the soup to low heat and stir in the cream. Season with a generous teaspoon of salt and a pinch of pepper, or to taste. This makes about 8 cups of soup.
  • Chop the roasted onion into pieces no larger than one-quarter inch. Stir the chopped onion into the soup. Check and adjust the seasoning if desired.
  • Slice the reserved mushroom into 8 very thin, lengthwise slices. Ladle the soup into warmed bowls. Garnish each portion with a thin shaving of the Parmigiano-Reggiano, one-fourth teaspoon of the chives and a thin slice of mushroom.
  • Serve immediately.

Nutrition Facts : Calories 176.2, Fat 13.4, SaturatedFat 5.9, Cholesterol 30.6, Sodium 23.8, Carbohydrate 7.9, Fiber 1.1, Sugar 2.9, Protein 2.4

ROASTED MUSHROOMS AND PEARL ONIONS



Roasted Mushrooms and Pearl Onions image

Use this recipe when making our Beef Bourguignon.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 4

1 1/2 pounds small cremini mushrooms, stems trimmed (halved if large)
8 ounces (1 1/2 cups) thawed frozen pearl onions
1 tablespoon olive oil
Coarse salt and ground pepper

Steps:

  • Preheat oven to 425 degrees. On a large rimmed baking sheet, toss mushrooms with onions and oil; season with salt and pepper. Roast until tender and browned, stirring halfway through, about 30 minutes.

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From bigoven.com


GORGONZOLA-ROASTED MUSHROOMS AND ONIONS RECIPE - RECIPES.NET
2022-03-24 Preheat the oven to 425 degrees F. On a large rimmed baking sheet, toss the mushrooms and onions with the oil and season with salt and pepper. Roast for about 30 minutes, until tender, tossing once.
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