Tomatoes Mushrooms And Onions Recipes

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FRIED TOMATO, ONION, AND MUSHROOM RAGOUT



Fried Tomato, Onion, and Mushroom Ragout image

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

2 tablespoons olive oil
1 cup chopped onion
4 tomatoes, cut into wedges
2 cups sliced white mushrooms
¼ cup chopped fresh basil
salt and black pepper to taste

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

MUSHROOM, TOMATO AND ONION SAUTE



Mushroom, Tomato and Onion Saute image

One of my husband's recipes. Goes great with just about anything and easy to prepare. Using a large cast iron pan is preferable but a non-stick will suffice.

Provided by CulinaryQueen

Categories     Onions

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

2 -4 tablespoons olive oil
2 onions, chopped
8 ounces mushrooms, quartered
4 -5 medium tomatoes, coarsely chopped
salt and pepper, to taste

Steps:

  • Preheat the pan over medium low heat then add 2 tablespoons olive oil.
  • Add the onions and brown slowly until tender and golden, about 10 minutes.
  • Add more oil if necessary and add mushrooms. Do not raise heat. Cook an additional 10 minutes.
  • Add tomatoes and continue to cook until soft, 10-15 minutes.
  • Season with salt and pepper and serve.

MUSHROOM, TOMATO AND ONION OMELET WITH HOME FRIES AND BACON



Mushroom, Tomato and Onion Omelet with Home Fries and Bacon image

Provided by Anne Burrell

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 12

6 slices bacon
4 Yukon Gold potatoes
1 clove garlic
Kosher salt
1 medium onion
4 cremini mushrooms
2 Roma tomatoes
Extra-virgin olive oil
4 eggs
1/2 cup shredded fontina cheese
Chopped fresh chives, for garnish
4 slices pumpernickel bread, toasted

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the bacon on a baking sheet and bake to the desired crispness, 12 to 15 minutes.
  • Meanwhile, quarter the potatoes and place them and the garlic in a medium pot with cold water to cover; add salt. Bring to a boil over high heat, then lower the heat and simmer until potatoes are fully cooked and soft, about 15 minutes. Drain well.
  • While potatoes are cooking, start on the omelet filling: Cut the onion into small dice; you'll need 1/2 cup. Remove and discard the stems from the mushrooms, then thinly slice the caps. Seed the tomatoes and cut into small dice.
  • In a skillet over medium heat, sweat half of the onions, seasoned with salt, in some olive oil until translucent and soft, about 5 minutes. Add the mushrooms, season with salt, and continue cooking until slightly soft, another 5 minutes. Add the tomatoes; cook for 3 to 4 more minutes. Add salt to taste.
  • Whisk the eggs together with 2 tablespoons water and 1/2 teaspoon salt until fluffy. Set aside.
  • Heat a cast-iron skillet over medium-high heat; add olive oil to coat the pan. Add the remaining 1/4 cup diced onions and cook for 2 minutes. Add the potatoes; cook until golden brown and crispy, about 6 minutes.
  • Place a nonstick skillet over medium heat; add olive oil to coat. Add the egg mixture and cook until set, frequently moving the edges away from the pan with a rubber spatula. Sprinkle with a layer of shredded fontina, add the filling to the middle, and fold the omelet. Cook until the cheese has melted, another minute or two.
  • Arrange all--bacon, home fries and omelet--on a serving platter, sprinkle with fresh chives, and serve with pumpernickel toast on the side.

ROASTED TOMATOES AND MUSHROOMS



Roasted Tomatoes and Mushrooms image

A turn in the oven transforms cherry tomatoes into sweet wonders and brings out the earthy flavor of cremini mushrooms. The side dish is an integral part of our Make-Ahead Southern Brunch Menu.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h10m

Yield Serves 8 to 10

Number Of Ingredients 5

2 pints cherry tomatoes, halved
1 pound cremini mushrooms, halved or sliced if large
6 tablespoons extra-virgin olive oil
2 tablespoons fresh thyme leaves
Kosher salt and freshly ground pepper

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.

TOMATO-MUSHROOM SOUP



Tomato-Mushroom Soup image

A wonderful, rich soup that warms up the soul. My husband loves this one.

Provided by Serena Wilgress

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 12

1 onion, thinly sliced
1 clove garlic, minced
1 tablespoon olive oil
1 tablespoon butter
4 cups fresh sliced mushrooms
1 ½ cups beef broth
1 cup water
¼ cup red wine
¼ cup tomato paste
ground black pepper to taste
¼ cup Parmesan cheese
2 tablespoons chopped fresh parsley

Steps:

  • Heat oil and butter in a medium sized saucepan. Cook onion and garlic until soft.
  • Add mushrooms, cooking for 5 minutes.
  • Pour in broth, water, and wine. Add tomato paste. Season to taste. Heat through. Pour into bowls. Garnish with cheese and parsley.

Nutrition Facts : Calories 137.2 calories, Carbohydrate 9 g, Cholesterol 12 mg, Fat 8.2 g, Fiber 1.9 g, Protein 6.3 g, SaturatedFat 3.3 g, Sodium 528.5 mg, Sugar 4.5 g

TOMATO ONION QUICHE



Tomato Onion Quiche image

This pretty quiche is best fresh out of the oven when the cheese is wonderfully gooey. I especially enjoy it in summer with vine-ripe tomatoes and fresh basil. -Sherri Crews, St. Augustine, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 3 servings.

Number Of Ingredients 12

1 sheet refrigerated pie pastry
1 cup shredded part-skim mozzarella cheese
1/2 cup sliced sweet onion
2 small plum tomatoes, seeded and thinly sliced
3 medium fresh mushrooms, thinly sliced
1/4 cup shredded Parmesan cheese
3 large eggs
1/2 cup half-and-half cream
1/2 teaspoon ground mustard
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme

Steps:

  • Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges., Layer half of the mozzarella cheese, onion and tomatoes in pastry. Top with mushrooms; layer with remaining mozzarella cheese, onion and tomatoes. Sprinkle with Parmesan cheese. In a small bowl, combine the eggs, cream, mustard and herbs; pour over top., Bake at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 436 calories, Fat 26g fat (13g saturated fat), Cholesterol 265mg cholesterol, Sodium 516mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 2g fiber), Protein 22g protein.

TOMATOES, MUSHROOMS, AND ONIONS



Tomatoes, Mushrooms, and Onions image

This is a combination that has so many uses...and I'm sure your creative mind will come up with lots of your own! This may seem like sooo much in your skillet, but it cooks down.

Provided by Happy Harry 2

Categories     Onions

Time 45m

Yield 2 cups

Number Of Ingredients 12

5 medium firm tomatoes (I like beef)
20 white button mushrooms, stems removed (*)
1 large white onion (extra large)
6 green onions, white and green parts
4 -5 fresh basil leaves
1/4 cup water
2 tablespoons tomato puree, level measurement
garlic, minced (optional)
1/4 teaspoon black pepper, fresh ground (**)
salt (optional)
1 1/2 tablespoons olive oil (I like grapeseed also)
Mrs. Dash seasoning mix (optional)

Steps:

  • Cut onion into large dice.
  • Heat oil in large skillet over medium-high heat. When oil starts to sizzle, add onions.
  • Cook until edges start to brown. Stir frequently.
  • While onion cooks, cut tomatoes and mushrooms into large dice. Cut green onions into small dice.
  • Rough chop basil and then bruise slightly.
  • When onion is ready, add rest of vegetables.
  • Combine well and lower heat to medium.
  • Cook 5 minutes, stir occasionally.
  • Add water, puree, garlic, pepper and salt (or Mrs. Dash).
  • Combine very well. Lower heat to simmer. Cook another 5-6 minutes or until mushrooms start to give off their liquid and and start to soften.
  • DO NOT COVER.
  • Remove from heat. You want this dish to have consistency and not become mushy. This will not have alot of liquid when done.
  • This can be divided, and packaged up for the freezer. It has a very long freezer shelf life.
  • This makes a very good starter to a tomato sauce. It makes a very different pasta sauce when you add some sour cream or plain yogurt. It is wonderful for soups and stews. I use it mixed with some yogurt to top my salmon patties. It's yummy over baked potato or stirred into a bean dish.
  • * Save those stems! Clean them, cut off the very bottom and then cut the rest of the stems into small pieces. Put into a freezer container, just cover with water, add scant pinch of salt, seal and freeze. You can add to this container at any time, just make sure the the stems are covered by water. Now they are ready, water and all to use in a soup or stew!
  • ** I like to use a combo of fresh ground peppers, such as pink, and green along with the black. Nowadays, you can buy that type of combo in a handy small grinder in your supermarket.

Nutrition Facts : Calories 235.7, Fat 11.6, SaturatedFat 1.6, Sodium 40.1, Carbohydrate 29.8, Fiber 8.3, Sugar 16.6, Protein 10.2

CHICKEN WITH MUSHROOMS AND TOMATOES



Chicken with Mushrooms and Tomatoes image

Provided by Food Network Kitchen

Categories     main-dish

Yield 4 servings

Number Of Ingredients 8

2 tablespoons olive oil
4 chicken breasts, boneless and skinless and sliced into strips
1/2 cup finely chopped onion
2 cups sliced mushrooms
1/2 cup white wine
1 cup chopped canned tomatoes, drained
1/4 cup heavy cream
2 tablespoons chopped parsley

Steps:

  • Heat oil in non stick skillet over medium high heat. Season chicken strips with salt and pepper. Brown chicken in hot oil and remove to a plate. Stir in onions and cook until tender. Stir in mushrooms and cook until golden. Stir in wine and bring to simmer. Stir in tomatoes and return to a simmer. Season with salt and pepper and return chicken to pan. Cook over medium heat until sauce begins to thicken. Finish sauce with cream and parsley. Serve warm over pasta.

CHICKEN WITH TOMATOES, ONIONS AND MUSHROOMS



Chicken with Tomatoes, Onions and Mushrooms image

Categories     Chicken     Mushroom     Onion     Tomato     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

1 3 3/4-pound chicken, cut into 10 pieces
1/4 cup all purpose flour
2 tablespoons (1/4 stick) butter
1 tablespoon olive oil
1 pound mushrooms, trimmed
2 cups chopped seeded tomatoes
1 1/2 cups dry white wine
1 10-ounce container pearl onions, blanched 1 minute, peeled
Chopped fresh Italian parsley

Steps:

  • Sprinkle chicken with salt and pepper. Dredge in flour; shake off excess. Melt butter with oil in heavy large pot over medium-high heat. Working in batches, add chicken to pot; cook until golden on all sides, about 6 minutes total. Transfer to bowl. Add mushrooms to pot; sauté until golden, about 5 minutes. Stir in tomatoes, wine and onions. Return chicken and any accumulated juices to pot. Reduce heat to medium. Cover and simmer 20 minutes.
  • Uncover pot and simmer until chicken is cooked through, about 10 minutes longer. Season with salt and pepper. Transfer to serving bowl. Sprinkle with parsley.

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