Mushrooms With Tomato And Herbs 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.

SPICED MUSHROOMS WITH HERBS

Steps:

• Finely grind coriander and allspice in an electric coffee/spice grinder or with a mortar and pestle.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté mushrooms with spices, stirring occasionally, just until tender, 10 to 12 minutes. Stir in lemon juice, 1 teaspoon of each herb, and salt and pepper. Remove from heat and cool to warm or room temperature. Stir in remaining herbs.

TOMATO MUSHROOM PASTA

Steps:

• Heat 1 tablespoon oil in a saucepan on medium heat, then add 1/2 onion and garlic and sauté until softened. Add diced tomatoes, tomato paste, Italian herbs, chilli flakes, salt and pepper, and mix well to combine. Reduce heat and allow to simmer for 15 minutes.
• Bring a large pot of water to a boil. Add penne pasta and a pinch of salt and cook until just shy of al dente. Drain pasta, reserving 1/2 a cup of the pasta cooking water.
• Approximately 5 minutes before the penne pasta has cooked heat the remaining oil in a large frying pan on medium heat. Add remaining onion and sauté until softened. Add mushrooms to the pan and sauté until cooked and tender.
• Pour prepared tomato sauce into the frying pan, as well heavy cream and reserved pasta water. Drain the penne pasta and quickly add it to the frying pan too. Stir to combine, then cook, tossing regularly, until the sauce thickens and coats the pasta, approx. 1-2 minutes.
• Serve with a sprinkling of parmesan cheese on top.

COCKTAIL MUSHROOMS WITH TOMATO SAUCE

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.

MUSHROOM AND HERB STUFFED TOMATOES

Steps:

• Cut a 1"-1 1/2" opening in the stem end of each tomato.
• Remove seeds and pulp.
• Sprinkle salt lightly inside tomatoes.
• Turn upside down and drain on paper towels for 1 hour.
• Meanwhile, combine all remaining ingredients.
• Toss lightly and let marinate for 1 hour.
• Fill the tomatoes with the mushroom mixture.
• If there is dressing left, divide it equally among all tomatoes.