Best 3 Tomatoes Mushrooms And Onions Recipes
Looking for a flavorful and easy-to-make dish that combines the goodness of tomatoes, mushrooms, and onions? Look no further! With just a few simple ingredients and steps, you can create a delicious medley of flavors that can be enjoyed as a main course or as a side dish. Whether you prefer a hearty skillet meal or a light and refreshing salad, this article will guide you through the best recipe to suit your taste. Get ready to tantalize your taste buds with a symphony of flavors that will leave you craving for more!
Here are our top 3 tried and tested recipes!
CHICKEN WITH TOMATOES, ONIONS AND MUSHROOMS
Steps:
- Sprinkle chicken with salt and pepper. Dredge in flour; shake off excess. Melt butter with oil in heavy large pot over medium-high heat. Working in batches, add chicken to pot; cook until golden on all sides, about 6 minutes total. Transfer to bowl. Add mushrooms to pot; sauté until golden, about 5 minutes. Stir in tomatoes, wine and onions. Return chicken and any accumulated juices to pot. Reduce heat to medium. Cover and simmer 20 minutes.
- Uncover pot and simmer until chicken is cooked through, about 10 minutes longer. Season with salt and pepper. Transfer to serving bowl. Sprinkle with parsley.
BEEF STEW WITH ONIONS, TOMATOES, AND MUSHROOMS
From The Orchid at Mauna Lani, Big Island, HI. I've eaten there several times and their food is awesome. Can't wait to give this a try.
Provided by lazyme
Categories Stew
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Heat olive oil in heavy large pot over high heat.
- Sprinkle beef with salt and pepper.
- Working in batches, add to pot and saute until browned on all side, about 6 minutes.
- Transfer beef to bowl.
- Add 2 cups onions to same pot; saute 2 minutes.
- Add garlic; saute 1 minute.
- Add wine; boil until reduced by half, about 3 minutes.
- Return beef and any accumulated juices to pot.
- Add broth and next 6 ingredients; bring to boil.
- Reduce heat to medium-low and simmer 1 hour.
- Meanwhile, melt 2 tablespoons butter in heavy large skillet over medium-high heat.
- Add remaining 1 cup onions, carrots, and celery; saute 4 minutes.
- Transfer to bowl.
- Melt 1 tablespoon butter in same skillet over medium-high heat.
- Add taro, daikon, and shiitake mushrooms; saute 4 minutes.
- Transfer onion mixture and taro mixture to pot with beef.
- Simmer until beef is almost tender, about 40 minutes.
- Mix remaining 1 tablespoon butter and flour in small bowl until well combined.
- Whisk into stew.
- Simmer until beef is very tender and juices thicken, about 10 minutes longer.
- Season stew to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing).
- Sprinkle stew with parsley and serve.
Nutrition Facts : Calories 795.9, Fat 56.5, SaturatedFat 22, Cholesterol 176.8, Sodium 1413.1, Carbohydrate 18.3, Fiber 3.5, Sugar 5.5, Protein 45.4
BEEF STEW WITH ONIONS, TOMATOES, AND MUSHROOMS
Steps:
- Heat olive oil in heavy large pot over high heat. Sprinkle beef with salt and pepper. Working in batches, add to pot and saute until browned on all sides, about 6 minutes. Transfer beef to bowl. Add 2 cups onions to same pot; saute 2 minutes. Add garlic; saute 1 minute. Add wine; boil until reduced by half, about 3 minutes. Return beef and any accumulated juices to pot. Add broth and next 6 ingredients; bring to boil. Reduce heat to medium-low and simmer 1 hour. Meanwhile, melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add remaining 1 cup onions, carrots, and celery; saute 4 minutes. Transfer to bowl. Melt 1 tablespoon butter in same skillet over medium-high heat. Add taro, daikon, and shiitake mushrooms; saute 4 minutes. Transfer onion mixture and taro mixture to pot with beef. Simmer until beef is almost tender, about 40 minutes. Mix remaining 1 tablespoon butter and flour in small bowl until well combined. Whisk into stew. Simmer until beef is very tender and juices thicken, about 10 minutes longer. Season stew to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing.) Sprinkle stew with parsley and serve. *Available at Asian markets and in the Asian foods section of some supermarkets.
Tips:
Choose ripe tomatoes: Look for tomatoes that are deep red in color and free of blemishes. Ripe tomatoes will have a sweeter flavor and a juicier texture. Use a variety of mushrooms: Different types of mushrooms will add different flavors and textures to the dish. Try using a mix of white button mushrooms, cremini mushrooms, and shiitake mushrooms. Slice the onions thinly: This will help them cook evenly and prevent them from becoming mushy. Sauté the vegetables separately: This will help them retain their individual flavors and textures. Use a flavorful broth: The broth will add depth of flavor to the dish. Use a vegetable broth or a chicken broth, depending on your preference. Simmer the vegetables until they are tender: This will take about 15-20 minutes. Add a dollop of sour cream or yogurt: This will add a creamy richness to the dish. Sprinkle with fresh herbs: Fresh herbs, such as basil, oregano, or thyme, will add a pop of flavor to the dish.Conclusion:
This recipe for tomatoes, mushrooms, and onions is a delicious and easy-to-make side dish that can be enjoyed with a variety of main courses. With a few simple tips, you can create a dish that is full of flavor and texture. So next time you're looking for a quick and easy side dish, give this recipe a try. You won't be disappointed!
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