Sarasotas Simple Sides Mushrooms Fennel Tomatoes Onion Recipes

MUSHROOM, TOMATO AND ONION SAUTE

Steps:

• Preheat the pan over medium low heat then add 2 tablespoons olive oil.
• Add the onions and brown slowly until tender and golden, about 10 minutes.
• Add more oil if necessary and add mushrooms. Do not raise heat. Cook an additional 10 minutes.
• Add tomatoes and continue to cook until soft, 10-15 minutes.
• Season with salt and pepper and serve.

CARAMELIZED FENNEL AND ONIONS - A SLOW, EASY MEDITERRANEAN SIDE

Steps:

• Heat olive oil and butter in a large skillet uncovered over medium-high heat. Add the sliced fennel and onions and stir to coat. Stir occasionally, after 10 minutes sprinkle the vegetables with about a teaspoon salt. Lower the temperature to medium. You want the pan hot enough to get the caramelization going but not so much that the fennel and onions dry out. If that does happen, add a tablespoon or two of water.
• Stir occasionally, scraping up any bits that are on the bottom. The brown bits are the ones with the most flavor. Cook for another 30 minutes or up to an hour, depending on how impatient you are. The longer it cooks the more caramelized the onions and fennel become. Taste test along the way. The dish will have a lot of flavor and doesn't have to be cooked down all the way.
• When ready to serve, remove the pan from the heat, add in the grated Parmesan cheese, the chopped parsley, lemon zest, and lemon juice, and black pepper.
• Sprinkle with slivered basil leaves, if desired. Or serve with the fennel fronds.
• Pan roasted fennel is excellent served with Italian sausages, pork chops, roast chicken, seafood, or on crostini. I can't think of anything that I wouldn't serve with it.

FRIED TOMATO, ONION, AND MUSHROOM RAGOUT

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.

FARFALLE WITH FENNEL AND MUSHROOMS

Steps:

• Place the mushrooms in a bowl, add the water and set aside to soak for 30 minutes. Start bringing a large pot of water to a boil for the pasta.
• Heat the oil in a large, heavy skillet. Add the onion and fennel and cook over medium-low heat until the vegetables just begin to brown.
• While the vegetables are cooking, drain the mushrooms, reserving the liquid. Dry the mushrooms on a paper towel, slice them and add them to the pan. When they are heated through, strain and add the mushroom liquid. Cook over high heat for several minutes, until the liquid just moistens the vegetables. Stir in the cream and remove the pan from the heat. Season to taste with salt and pepper.
• When the water has come to a boil add a generous pinch of salt and the farfalle. Cook the farfalle until it is al dente, about six minutes. Drain it thoroughly, then add it to the pan with the mushrooms and fennel.
• Cook the farfalle with the vegetables, stirring gently, two to three minutes, until the ingredients are well blended and the cream has thickened and clings to the pasta. Stir in the fennel tops and cheese and serve.

PASTA WITH FENNEL AND ONIONS

Steps:

• Trim fennel bulbs, cut in half lengthwise, and remove tough cores. Thinly slice fennel bulb halves lengthwise. Peel onions, slice in half lengthwise, and thinly slice onions lengthwise.
• Heat olive oil in a large skillet over medium heat; cook and stir fennel and onions until onions are translucent, about 8 minutes. Pour in white wine, turn heat up to medium-high, and cook, stirring often, until the wine has nearly evaporated and fennel and onions begin to brown, 8 to 10 minutes.
• Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and keep warm. Reserve 1/4 cup of pasta water.
• Stir tomatoes into the fennel mixture and cook until the tomatoes soften, about 3 minutes. Mix lemon juice and pine nuts into the vegetables.
• Stir linguine into the fennel mixture and mix in reserved pasta water. Cook pasta and vegetables over high heat, stirring until hot and thoroughly combined, about 2 minutes. Serve in a large serving bowl topped with Parmesan cheese.