Best Warm Wild Mushroom And Roasted Tomatoes Recipes

Roasted Tomatoes and Mushrooms image

Provided by Martha Stewart

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.

Warm Mushroom Salad Stuffed Tomatoes image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 12m

Yield 4 servings

Number Of Ingredients 8

2 large beefsteak tomatoes
Salt and pepper
3 tablespoons extra-virgin olive oil, 3 turns of the pan
4 ribs celery with leafy green tops, chopped
1 pound baby portobello mushrooms, quartered
2 tablespoons sherry vinegar or balsamic vinegar, eyeball it
2 teaspoons Dijon mustard
Handful flat-leaf parsley, chopped

Steps:

Split the tomatoes in half and scoop out the seeds and flesh. Trim the core tops with small knife. Season the tomato halves with salt and pepper.
Heat the extra, 3 turns of the pan, in a medium skillet over medium-high heat. Add the celery and mushrooms and cook 7 to 8 minutes until mushrooms are tender. Season the vegetables with salt and pepper and add vinegar to the pan. Turn off heat and stir in mustard and parsley to coat. Adjust the seasonings.
Divide the warm salad among the 4 tomato halves and serve.

Oven Roasted Wild Mushrooms with Garlic and Thyme image

Provided by Bobby Flay

Categories side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 10

1/4 pound oyster mushrooms, cleaned
1/4 pound hen of the woods, cleaned
1/4 pound shiitake mushrooms, cleaned and halved
1/4 pound cremini mushrooms, cleaned and halved
4 cloves garlic, thinly sliced
1/4 cup olive oil
Salt and freshly ground pepper
6 sprigs fresh thyme
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh thyme leaves

Steps:

Preheat oven to 375 degrees F.
Combine the mushrooms and garlic in a large roasting pan, add the olive oil, and pepper and stir to combine. Add the sprigs of thyme and roast in the oven until golden brown and all of the liquid has evaporated, 25 to 30 minutes, stirring occasionally. Remove from the oven and stir in the Worcestershire, salt, and chopped thyme.

Warm Wild Mushrooms image

Provided by Geoffrey Zakarian

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil, plus more as necessary
2 pounds mixed wild mushrooms, such as any combination of cremini, shiitake, chanterelle, oyster, and porcini, thickly sliced
1 medium shallot, finely chopped
1 tablespoon chopped fresh tarragon
2 tablespoons red wine vinegar
2 tablespoons chopped fresh Italian parsley
Kosher salt
3 tablespoons unsalted butter, cut into pieces
12 slices toasted baguette

Steps:

Preheat the broiler.
In a large skillet over medium-high heat, add the oil, and when it is hot, add enough mushrooms just to cover the bottom of the pan (ultimately, you'll probably cook the mushrooms in 2 batches). Cook the mushrooms without stirring until browned on 1 side and then turn the mushrooms. Continue cooking, stirring occasionally, until the mushrooms are well browned on both sides, about 5 minutes. Remove to a plate and repeat with the remaining mushrooms, adding a little more oil to the pan if necessary.
Scrape the mushrooms back into the pan. Over medium heat, add the shallot and saute until tender, about 5 minutes.
Meanwhile, put the baguette slices on a broiler pan, brush both sides with some olive oil and season with salt and pepper. Broil until toasted, 2 to 3 minutes.
Once the shallot is tender, add the tarragon and vinegar and cook until the mushrooms absorb the vinegar. Sprinkle with the parsley and season with salt. Add the butter pieces and swirl the pan until the butter melts and forms a sauce. Serve immediately over the baguette slices.