Romanian Mushrooms In Tomato Sauce Recipes

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ROMANIAN MARINATED MUSHROOMS



Romanian Marinated Mushrooms image

I'm reading that mushrooms are a favorite Romanian food...well I must be a Romanian! I haven't tried this recipe yet, but am posting for the Zaar World Tour. The recipe comes from the Moosewood cookbooks.

Provided by MsBindy

Categories     Vegetable

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 17

2 1/2 lbs bite sized mushrooms
1/4 cup olive oil
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 cup sliced onion
3 garlic cloves, minced
1/2 teaspoon fresh ground black pepper
1/4 teaspoon dried thyme
1/2 teaspoon dried marjoram
3 bay leaves
2 cups canned tomatoes (28-ounce can)
1/2 cup red wine vinegar
1/8 teaspoon cayenne
salt
1/2 teaspoon sugar (optional)
1 lemon, cut into wedges
chopped fresh parsley

Steps:

  • Saute mushrooms in 1/4 cup olive oil until just tender.
  • Drain the mushrooms, toss with lemon juice and transfer to a bowl.
  • Add 2 Tbsp oil to the skillet and cook the onions until they begin to turn tranlucent.
  • Add the garlic and saute for a few more minutes until the onions are golden, but not browned.
  • Stir in the pepper, thyme, marjoram, and bay leaves and saute for another minute.
  • Drain the tomatoes and reserve 1/3 cup of juice. Coarsely chop the tomatoes and mix them into the onions along with the reserved tomato juice, vinegar, cayenne, salt and sugar.
  • Simmer on low heat, covered for 20-25 minutes, stirring occasionally.
  • Allow the marinade to cool for serveral minutes and then pour it over the mushrooms.
  • Chill, covered for at least 12 hours. Bring the mushrooms to room temperature before serving.
  • Garnish with lemon wedges and parsley.

Nutrition Facts : Calories 145.9, Fat 10.8, SaturatedFat 1.5, Sodium 85.5, Carbohydrate 11.5, Fiber 3, Sugar 4.9, Protein 5.3

ROMANIAN MUSHROOMS IN TOMATO SAUCE



Romanian Mushrooms in Tomato Sauce image

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

1 lb cremini mushrooms or 1 lb other mushroom
3 tablespoons olive oil or 3 tablespoons vegetable oil
1 medium onion, chopped
2 -3 cloves garlic, minced
3/4 teaspoon paprika
2 cups peeled seeded and chopped plum tomatoes (about 1 pound)
1 tablespoon chopped fresh oregano or 1 1/2 teaspoons dried oregano
1 1/4 teaspoons salt, about
1/2 teaspoon sugar
1/2 cup dry red wine
1/4 teaspoon crushed chili flakes or 1 dried red chili

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

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