Best Mushroom Ratatouille Recipes

MUSHROOM AND EGGPLANT RATATOUILLE

Mushroom and Eggplant Ratatouille image

Provided by Marian Burros

Categories easy, quick, weekday, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/2 teaspoon ground cumin
1/2 teaspoon curry powder
1/3 cup olive oil
1 clove garlic, peeled and chopped
1 medium onion, peeled and chopped
3 small Japanese eggplants, trimmed and cut into 1/2-inch cubes
15 button mushrooms, halved or quartered if large
Salt to taste

Steps:

Place the cumin and curry powder in a small skillet over medium heat. Cook, stirring, just until toasted, about 30 seconds. Heat the olive oil in a large saucepan. Add spices and remaining ingredients and cook, stirring occasionally, until vegetables are tender, about 20 minutes. Season with salt and serve.

Nutrition Facts : @context http, Calories 291, UnsaturatedFat 16 grams, Carbohydrate 29 grams, Fat 19 grams, Fiber 14 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 1221 milligrams, Sugar 17 grams

JACQUES PEPIN'S PANER AU BEURRE TURKEY WITH MUSHROOM "RATATOUILLE"

JACQUES PEPIN'S PANER AU BEURRE TURKEY WITH MUSHROOM

Number Of Ingredients 13

Ingredients

2 (about 2lbs) skinless boneless turkey breast, butterflied, cut into 2 pieces, slightly pounded
1 cup of all purpose flour
1 stick of butter, melted
1/4 teaspoon of wasabi powder
2 slices of fresh white bread, cut into cubes
1/4 cup chives, thinly sliced
1/2 cup grated Emmentaler or Gruyère cheese
2 cups of maitake mushrooms, broken into pieces
2 leeks, white and light green parts, thinly sliced and rinsed
2 cloves of garlic, minced
1 heirloom tomato, skin removed, cut into 1/4 dice
Kosher salt and fresh ground black pepper to taste
Extra virgin olive oil for cooking

Steps:

In a food processor, add bread cubes and process until bread is broken into crumbs. Set up dredging station with 3 dishes. Place flour in first dish. In the second dish, mix together melted butter and wasabi powder. Add the breadcrumbs, chives and cheese to the third dish, mix to combine. Season the turkey with salt and pepper. Dip turkey first in flour, making sure to remove any excess, then in butter and in breadcrumb. Repeat with remaining turkey and set aside. Heat a large cast iron skillet over medium heat, add oil to coat the pan. Add turkey cutlets to the pan, cook for 2-3 minutes per side. You may need to work in batches. When finished removed from pan and set aside on a plate lined with paper towel. Meanwhile, in a large saute pan over medium-high heat add oil to coat the bottom. Add mushrooms and leeks, season with salt and pepper. Cook for 3-4 minutes, stirring occasionally. Add garlic and continue to cook for 2 minutes. Add diced tomatoes, cook for another 2 minutes. Check for seasoning. To serve family style, place mushroom mixture on a large serving platter, top with turkey. Garnish with chives.

MUSHROOM RATATOUILLE RECIPE

Mushroom Ratatouille Recipe image

Provided by á-174942

Number Of Ingredients 11

Ingredients

1 pound fresh white mushroom
2 large onions - (abt 1 lb)
1 medium eggplant - (abt 1 lb)
2 medium zucchini - (abt 1 lb)
1 large sweet red bell pepper - (abt 8 oz)
2 large ripe tomatoes - (abt 1 lb)
2 tablespoons olive oil
4 teaspoons finely-chopped garlic
1 teaspoon Italian seasoning
3/4 teaspoon salt
1/2 teaspoon freshly-ground black pepper

Steps:

Cut mushrooms in thick slices; slice onions in wedges; cut eggplant, zucchini, red bell pepper and tomatoes in 1-inch cubes. In a large saucepot (preferably nonstick), heat oil over medium heat. Add onions and garlic; cook and stir until lightly browned, about 5 minutes. Stir in mushrooms, eggplant, zucchini, bell pepper, tomatoes, Italian seasoning, salt and black pepper. Cover and cook, stirring occasionally, just until vegetables are tender, about 15 minutes. Serve hot or at room temperature. This recipe yields 6 servings.