Best Mushroom And Tomato Ragout With Risoni 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
MUSHROOM AND TOMATO RAGOUT WITH RISONI
Make and share this Mushroom and Tomato Ragout With Risoni recipe from Food.com.
Provided by Wendys Kitchen
Categories One Dish Meal
Time 32m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large frying pan over medium heat. Add the leek &.
- garlic & cook, stirring constantly, for 3-4 minutes or until the leek.
- is soft.
- Add the mushrooms & cook, stirring frequently, for 2-3 minutes or.
- until the mushrooms are just tender.
- Stir in the tomatoes, water & risoni. Reduce the heat to mediumlow.
- & simmer, stirring occasionally, for 12-15 minutes or until the.
- risoni is tender.
- Remove from heat & stir in the basil. Season with salt & pepper.
- Serve with sliced crusty bread.
Nutrition Facts : Calories 189.7, Fat 7.8, SaturatedFat 1.1, Sodium 21.4, Carbohydrate 26.2, Fiber 4.4, Sugar 7.9, Protein 7
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