Mushrooms And Cherry Tomatoes On Toast Recipes

MUSHROOMS AND CHERRY TOMATOES ON TOAST

Steps:

• Preheat the oven to 200°C/400°F/gas mark 6. Place the tomatoes, still on their vine, into a roasting dish. Drizzle over olive oil, scatter with salt, and put into the oven to roast for 20 minutes.
• Roughly slice the mushrooms into large, bite-sized pieces. Finely chop or press the garlic. Melt 25g butter, along with two tablespoons of olive oil, in a large frying pan. Add the mushrooms and fry quite vigorously for around 10 minutes, stirring and turning from time to time, until they begin to shrink and colour, adding more oil if necessary. When they're nearly done, add the garlic and toss, frying for a couple of minutes more.
• Butter your toast, and divide the mushrooms and tomatoes between the slices, scatter with the parsley and add salt and fresh pepper to taste.

ROASTED TOMATOES AND MUSHROOMS

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.

CHERRY TOMATO AND MUSHROOM SAUTE

Steps:

• In large nonstick frypan, melt margarine over medium high heat, cook garlic and mushrooms, shaking pan, for 3 minutes.
• Add tomatoes, oregano and thyme, cook for 3 to 5 minutes or until tomatoes are heated throough and mushroom are tender.
• (Can be prepared an hour or two in advance and reheated).
• Sprinkle with parsley, season with salt and pepper to taste.