Best 6 Mushroom Tomato And Onion Saute Recipes
When it comes to creating a quick, easy, and flavorful side dish or main course, a mushroom, tomato, and onion sauté is a top contender. This versatile dish can be enjoyed on its own, or as a complement to a wide variety of proteins and starches. Whether you're a seasoned home cook or just starting out in the kitchen, this guide will provide you with the essential steps and tips for creating a delicious mushroom, tomato, and onion sauté that will tantalize your taste buds and leave you craving more. From selecting the freshest ingredients to mastering the art of sautéing, this comprehensive guide will ensure that your mushroom, tomato, and onion sauté turns out perfectly every time.
Here are our top 6 tried and tested recipes!
FRIED TOMATO, ONION, AND MUSHROOM RAGOUT
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
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, TOMATO AND ONION SAUTE
One of my husband's recipes. Goes great with just about anything and easy to prepare. Using a large cast iron pan is preferable but a non-stick will suffice.
Provided by CulinaryQueen
Categories Onions
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
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.
MUSHROOM, TOMATO AND ONION SAUTE
Provided by Oahu Fresh
Yield 4 servings
Number Of Ingredients 5
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.
TOMATO-MUSHROOM SOUP
A wonderful, rich soup that warms up the soul. My husband loves this one.
Provided by Serena Wilgress
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil and butter in a medium sized saucepan. Cook onion and garlic until soft.
- Add mushrooms, cooking for 5 minutes.
- Pour in broth, water, and wine. Add tomato paste. Season to taste. Heat through. Pour into bowls. Garnish with cheese and parsley.
Nutrition Facts : Calories 137.2 calories, Carbohydrate 9 g, Cholesterol 12 mg, Fat 8.2 g, Fiber 1.9 g, Protein 6.3 g, SaturatedFat 3.3 g, Sodium 528.5 mg, Sugar 4.5 g
MUSHROOMS AND ONIONS FOR STEAK
This is how I sauté mushrooms and onions to serve with grilled steak. I've been doing it this way for years and never really thought of it as a recipe until today when my husband mentioned that it was the best he'd ever had. If you have leftovers, make an omelet with them with smoked swiss cheese and serve with hot, steaming bowls of tomato soup with basil. Just trust me on that.
Provided by Hey Jude
Categories Onions
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt the butter and olive oil together in a frying pan and add the mushrooms and onions; let them cook slowly, over medium heat, until the mushrooms are getting a little brown and the onions are nice and soft, about 20 minutes.
- While there's still some moisture left from the mushrooms, add the Worcestershire sauce and garlic salt.
- The mixture will thicken and it's ready to serve.
- Serve with grilled steak and use leftovers for omelets.
- Makes 4 servings if served with steak.
Nutrition Facts : Calories 106, Fat 9.4, SaturatedFat 4.2, Cholesterol 15.3, Sodium 68.7, Carbohydrate 4.8, Fiber 1.1, Sugar 2.4, Protein 2.1
TOMATO MUSHROOM SOUP
This soup recipe came about while I was experimenting with the goodies from my garden...I serve it often to my family, especially in the winter. -Bonnie Hawkins, Elkhorn, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 55m
Yield about 12 servings (3 quarts).
Number Of Ingredients 14
Steps:
- In a large kettle or Dutch oven, saute mushrooms in 4 tablespoons butter until tender. Remove mushrooms with a slotted spoon; set aside and keep warm. , In the same kettle, saute the onions, garlic, carrots and celery in the remaining butter until tender. Stir in flour until blended. Add the broth, tomatoes, tomato sauce, salt, pepper and half of the reserved mushrooms. Cover and simmer for 30 minutes. , Stir in the parsley and remaining mushrooms; simmer, uncovered, for 5 minutes or until heated through. Garnish with sour cream if desired.
Nutrition Facts : Calories 111 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 981mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.
Tips:
- Use a variety of mushrooms. Cremini, shiitake, and oyster mushrooms are all great options, and they each have their own unique flavor and texture.
- Slice the mushrooms thinly. This will help them cook evenly and quickly.
- Use a large skillet. This will give the mushrooms plenty of room to spread out and cook evenly.
- Cook the mushrooms over medium-high heat. This will help them brown and develop flavor.
- Don't overcrowd the pan. If you do, the mushrooms will steam instead of brown.
- Season the mushrooms with salt and pepper. This will help bring out their flavor.
- Add the tomatoes and onions. Cook until the tomatoes are softened and the onions are translucent.
- Add the garlic and herbs. Cook for 1 minute more, or until fragrant.
- Add the wine or broth. Bring to a simmer and cook for 5 minutes, or until the liquid has reduced by half.
- Serve immediately. This dish is best served hot and fresh.
Conclusion:
This mushroom, tomato, and onion sauté is a quick and easy dish that is perfect for a weeknight meal. It is also a great way to use up leftover mushrooms. The sauté is flavorful and versatile, and it can be served as a main course or a side dish. It is also a good source of vitamins and minerals.
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