Mushroom And Tomato Ragout With Risoni 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 AND TOMATO RAGOUT WITH RISONI



Mushroom and Tomato Ragout With Risoni image

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

2 tablespoons olive oil
1 leek, trimmed, halved lengthways washed & finely sliced
2 garlic cloves, crushed
500 g button mushrooms, halved
800 g Italian tomatoes, chopped
1 cup water
2/3 cup dried risoni pasta
1/2 cup fresh basil leaf
salt & ground black pepper, to taste

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

MUSHROOM RAGOûT



Mushroom Ragoût image

I like to use this as a gravy at Thanksgiving, instead of actual gravy, but that is far from its only use. I serve it on its own, as a side dish, as the base for a risotto and a filling for a pie, taco and quesadilla, as a sauce for pasta and an omelet filling. You can make it with all wild mushrooms for a splurge, with some wild mushrooms, or with a mix of cultivated oyster mushrooms (much less expensive than wild mushrooms like chanterelles) and button or creminis. Make this big batch and use it for lots of other dishes throughout the week.

Provided by Martha Rose Shulman

Categories     dinner, main course, side dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 13

1 ounce (about 1 cup) dried mushrooms, preferably porcinis
2 tablespoons extra virgin olive oil
2 shallots or 1/2 medium onion, finely chopped
2 garlic cloves, minced
1 pound white or cremini mushrooms, cleaned, trimmed, and quartered or sliced 1/2 inch thick
1 pound wild mushrooms, trimmed and brushed clean, or oyster mushrooms, trimmed and torn into pieces if very large
Salt to taste
2 teaspoons all-purpose flour
1/2 cup dry white wine such as sauvignon blanc or pinot grigio
2 teaspoons chopped fresh rosemary or 1 teaspoon dried
2 teaspoons chopped fresh thyme
Freshly ground pepper
2 to 4 tablespoons finely chopped flat-leaf parsley

Steps:

  • Place the dried mushrooms in a pyrex measuring cup or a bowl and pour on 2 cups boiling water. Let soak 30 minutes, while you prepare the other ingredients. Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms. Save the liquid. Squeeze the mushrooms over the strainer and rinse until they are free of sand. Chop coarsely.
  • Heat the olive oil over medium heat in a large, heavy skillet or a wide saucepan and add the shallots or onion. Cook, stirring often, until tender, 3 to 5 minutes. Add the garlic, stir together for about 30 seconds, until fragrant, then add the fresh mushrooms, rosemary and thyme, and turn up the heat slightly. Cook until the mushrooms begin to sweat, then add a generous pinch of salt. Stir for about 5 minutes over medium-high heat as the mushrooms continue to soften and sweat. Add the flour and continue to cook the mushrooms, stirring, until they have softened a little more and you can no longer see the flour, about 2 minutes. Add the reconstituted dried mushrooms and the wine and turn the heat to high. Cook, stirring, until the liquid boils down and glazes the mushrooms, about 5 minutes. Stir in the dried mushroom soaking liquid, bring to a simmer, add salt to taste, and cook over medium-high heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth is thick, about 10 to 15 minutes. Remove from the heat, stir in some freshly ground pepper and the parsley, taste and adjust salt.

Nutrition Facts : @context http, Calories 93, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 357 milligrams, Sugar 3 grams

MUSHROOM RAGOUT



Mushroom Ragout image

Beef broth makes this portobello-shiitake ragout rich and complex. Serve as a side to meat, or with polenta as a hearty main course. For best results, use only fresh mushrooms and tomatoes. You can also refrigerate this for up to 2 days.

Provided by AlliePeacock

Categories     Side Dish     Vegetables     Tomatoes

Time 1h15m

Yield 4

Number Of Ingredients 10

1 (14 ounce) can beef broth
1 cube beef bouillon
1 ½ teaspoons olive oil, divided
2 portobello mushroom caps, sliced
1 cup shiitake mushrooms, stems removed and sliced
1 clove garlic, sliced thin
¾ cup chopped, seeded Roma tomatoes
2 tablespoons red wine
1 tablespoon butter
2 tablespoons shaved Parmesan cheese

Steps:

  • Pour beef broth into a saucepan and add bouillon cube. Bring to a rapid boil over high heat for 3 minutes. Reduce heat to medium and let simmer for at least 30 minutes. Set aside 3 tablespoons for ragout; store remaining broth in the refrigerator for another use.
  • Heat a large pan over medium-high heat and add 1/2 teaspoon oil. Add portobello mushrooms and sear, 3 to 5 minutes. Set portabellos aside.
  • Sear shiitake mushrooms over medium-high heat in the same pan without adding more oil, 3 to 5 minutes. Set shiitakes aside.
  • Reheat the same pan over medium-high heat and add remaining 1 teaspoon oil. Add garlic and cook until browned, about 2 minutes. Add tomatoes and wine; cook for 2 minutes. Add reserved beef broth and cook for 3 minutes.
  • Stir portabello and shiitake mushrooms into the pan and cook, 7 to 10 minutes. Stir in butter gently until ragout is coated. Top with Parmesan cheese. Serve immediately.

Nutrition Facts : Calories 92 calories, Carbohydrate 4.8 g, Cholesterol 9.9 mg, Fat 5.7 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 609.5 mg, Sugar 1.8 g

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