Best 8 Warm Wild Mushroom And Roasted Tomatoes Recipes

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Take a culinary journey into the realm of flavors with a heartwarming dish of warm wild mushroom and roasted tomatoes. This exquisite recipe combines the earthy essence of wild mushrooms with the vibrant sweetness of sun-kissed tomatoes, creating a symphony of tastes that will tantalize your palate. Embark on this culinary adventure and discover how easy it is to transform simple ingredients into an unforgettable meal.

Here are our top 8 tried and tested recipes!

ROASTED TOMATOES AND MUSHROOMS



Roasted Tomatoes and Mushrooms image

A turn in the oven transforms cherry tomatoes into sweet wonders and brings out the earthy flavor of cremini mushrooms. The side dish is an integral part of our Make-Ahead Southern Brunch Menu.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h10m

Yield Serves 8 to 10

Number Of Ingredients 5

2 pints cherry tomatoes, halved
1 pound cremini mushrooms, halved or sliced if large
6 tablespoons extra-virgin olive oil
2 tablespoons fresh thyme leaves
Kosher salt and freshly ground pepper

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.

WARM MUSHROOM SALAD STUFFED TOMATOES



Warm Mushroom Salad Stuffed Tomatoes image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 12m

Yield 4 servings

Number Of Ingredients 8

2 large beefsteak tomatoes
Salt and pepper
3 tablespoons extra-virgin olive oil, 3 turns of the pan
4 ribs celery with leafy green tops, chopped
1 pound baby portobello mushrooms, quartered
2 tablespoons sherry vinegar or balsamic vinegar, eyeball it
2 teaspoons Dijon mustard
Handful flat-leaf parsley, chopped

Steps:

  • Split the tomatoes in half and scoop out the seeds and flesh. Trim the core tops with small knife. Season the tomato halves with salt and pepper.
  • Heat the extra, 3 turns of the pan, in a medium skillet over medium-high heat. Add the celery and mushrooms and cook 7 to 8 minutes until mushrooms are tender. Season the vegetables with salt and pepper and add vinegar to the pan. Turn off heat and stir in mustard and parsley to coat. Adjust the seasonings.
  • Divide the warm salad among the 4 tomato halves and serve.

OVEN ROASTED WILD MUSHROOMS WITH GARLIC AND THYME



Oven Roasted Wild Mushrooms with Garlic and Thyme image

Provided by Bobby Flay

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 10

1/4 pound oyster mushrooms, cleaned
1/4 pound hen of the woods, cleaned
1/4 pound shiitake mushrooms, cleaned and halved
1/4 pound cremini mushrooms, cleaned and halved
4 cloves garlic, thinly sliced
1/4 cup olive oil
Salt and freshly ground pepper
6 sprigs fresh thyme
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh thyme leaves

Steps:

  • Preheat oven to 375 degrees F.
  • Combine the mushrooms and garlic in a large roasting pan, add the olive oil, and pepper and stir to combine. Add the sprigs of thyme and roast in the oven until golden brown and all of the liquid has evaporated, 25 to 30 minutes, stirring occasionally. Remove from the oven and stir in the Worcestershire, salt, and chopped thyme.

WARM WILD MUSHROOMS



Warm Wild Mushrooms image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil, plus more as necessary
2 pounds mixed wild mushrooms, such as any combination of cremini, shiitake, chanterelle, oyster, and porcini, thickly sliced
1 medium shallot, finely chopped
1 tablespoon chopped fresh tarragon
2 tablespoons red wine vinegar
2 tablespoons chopped fresh Italian parsley
Kosher salt
3 tablespoons unsalted butter, cut into pieces
12 slices toasted baguette

Steps:

  • Preheat the broiler.
  • In a large skillet over medium-high heat, add the oil, and when it is hot, add enough mushrooms just to cover the bottom of the pan (ultimately, you'll probably cook the mushrooms in 2 batches). Cook the mushrooms without stirring until browned on 1 side and then turn the mushrooms. Continue cooking, stirring occasionally, until the mushrooms are well browned on both sides, about 5 minutes. Remove to a plate and repeat with the remaining mushrooms, adding a little more oil to the pan if necessary.
  • Scrape the mushrooms back into the pan. Over medium heat, add the shallot and saute until tender, about 5 minutes.
  • Meanwhile, put the baguette slices on a broiler pan, brush both sides with some olive oil and season with salt and pepper. Broil until toasted, 2 to 3 minutes.
  • Once the shallot is tender, add the tarragon and vinegar and cook until the mushrooms absorb the vinegar. Sprinkle with the parsley and season with salt. Add the butter pieces and swirl the pan until the butter melts and forms a sauce. Serve immediately over the baguette slices.

ROASTED WILD MUSHROOMS AND POTATOES



Roasted Wild Mushrooms and Potatoes image

You love potatoes and mushrooms, so why not put them together in a beautiful fall side dish?

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h15m

Yield 4

Number Of Ingredients 13

2 pounds new potatoes (such as Yukon Gold), halved
2 tablespoons olive oil, or more if needed
salt to taste
1 teaspoon olive oil
2 ounces pancetta, chopped
¼ pound king trumpet mushrooms, cut into chunks
¼ pound chanterelle mushrooms, cut into chunks
¼ pound nameko mushrooms, trimmed
¼ pound clamshell (shimeji) mushrooms, trimmed
3 tablespoons sherry vinegar
2 tablespoons chopped fresh tarragon
2 cloves garlic, minced
1 tablespoon olive oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place potatoes into a large roasting pan and drizzle with 2 tablespoons olive oil. Sprinkle with salt and mix to coat potatoes with salt and olive oil. Turn so the cut sides are up.
  • Roast in the preheated oven for 30 minutes.
  • While potatoes are cooking, pour 1 teaspoon olive oil into a large skillet over medium heat and cook pancetta, stirring often, in the hot oil until pancetta releases some fat and looks like cooked ham, about 5 minutes. Stir in king trumpet, chanterelle, nameko, and clamshell mushrooms, adding a pinch of salt as they cook.
  • Turn heat to high and cook mushrooms until most of the juices evaporate and mushrooms begin to brown, about 10 minutes.
  • Turn oven heat up to 425 degrees F (220 degrees C).
  • Stir potatoes in the baking dish; mix mushrooms and pancetta with potatoes. Return to oven and bake for 10 minutes; stir and continue baking until potatoes are browned, soft, and tender, about 10 more minutes. Let cool slightly, about 10 minutes.
  • Drizzle sherry vinegar over potatoes and mushrooms, sprinkle with tarragon, garlic, and 1 tablespoon olive oil, and toss to mix. Taste and adjust seasoning. Transfer to a serving platter.

Nutrition Facts : Calories 335 calories, Carbohydrate 44.9 g, Cholesterol 5 mg, Fat 13.7 g, Fiber 6.2 g, Protein 9.7 g, SaturatedFat 2.3 g, Sodium 168.2 mg, Sugar 3.5 g

MUSHROOM, TOMATO AND ONION SAUTE



Mushroom, Tomato and Onion Saute image

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

2 -4 tablespoons olive oil
2 onions, chopped
8 ounces mushrooms, quartered
4 -5 medium tomatoes, coarsely chopped
salt and pepper, to taste

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.

ROASTED WILD MUSHROOMS



Roasted Wild Mushrooms image

Serve these smoky mushrooms as an accompaniment to chicken or pork.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

1 1/2 pounds wild mushrooms, trimmed and brushed clean
4 tablespoons olive oil
2 tablespoons unsalted butter, melted
Coarse salt and freshly ground pepper
1 to 2 tablespoons fresh thyme leaves

Steps:

  • Preheat oven to 400 degrees. In a 9-by-13-inch baking dish, toss mushrooms with oil and butter. Season with salt and pepper, and sprinkle with thyme. Roast until golden and cooked through, about 40 minutes. Remove from oven; serve hot.

ARTIC CHAR WITH WHITE BEANS, WILD MUSHROOMS, AND OVEN-DRIED TOMATOES



Artic Char with White Beans, Wild Mushrooms, and Oven-Dried Tomatoes image

Yes, fish can be autumnal, too. Fresh wild mushrooms and fennel pollen are the key ingredients in this elegant dish.

Provided by Bruce Aidells

Yield Makes 4 servings

Number Of Ingredients 23

1 pound plum tomatoes
1 tablespoon olive oil
2 teaspoons chopped fresh thyme
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1 cup dried large white beans (such as gigante, cannellini, Italian butter, or Great Northern)
1/2 ounce dried porcini mushrooms*
2 cups boiling water
3 tablespoons olive oil, divided
1 cup chopped leek (white and pale green parts only)
1/2 cup chopped onion
1/2 cup chopped peeled carrot
4 cups (about) low-salt chicken broth, divided
1/2 cup dry white wine
2 small bay leaves
1 teaspoon chopped fresh sage
1/2 pound fresh wild mushrooms (such as chanterelle, porcini, or stemmed shiitake), thickly sliced
2 garlic cloves, chopped
1 small shallot, chopped
1/4 ounce dried porcini mushrooms*
Olive oil
4 6-ounce arctic char fillets with skin (each 3/4 to 1 inch thick)
1 teaspoon fennel pollen** or ground fennel seed

Steps:

  • Preheat oven to 250°F. Cut each plum tomato in half lengthwise and place, cut side up, on rimmed baking sheet. Drizzle tomatoes with oil, then sprinkle with chopped thyme, 1 teaspoon coarse salt, and 1/2 teaspoon black pepper. Roast tomatoes until tender and dry-looking on top but still moist, about 1 hour 45 minutes. Cool on sheet. Do ahead: Can be made 2 days ahead. Wrap; chill. Rewarm oven-dried tomatoes in microwave in 15-second intervals at low setting before using.
  • Place beans in medium bowl. Add enough cold water to cover by 2 inches. Let beans soak overnight. Place dried porcini mushrooms in another medium bowl. Add 2 cups boiling water. Soak until mushrooms are soft, at least 1 hour and up to 4 hours. Drain mushrooms, reserving soaking liquid. Chop mushrooms.
  • Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add leek, onion, and carrot; sprinkle lightly with salt and pepper. Cover and cook until vegetables are tender, stirring occasionally, about 10 minutes. Add 3 cups broth, wine, bay leaves, chopped sage, chopped porcini mushrooms, and reserved mushroom soaking liquid, leaving any sediment behind. Drain beans; add beans to pot. Bring to boil. Reduce heat and simmer uncovered until beans are tender, stirring occasionally and adding more broth by 1/2 cupfuls to keep beans just covered, about 2 hours. Season beans to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill. Rewarm beans before continuing.
  • Heat remaining 2 tablespoons olive oil in medium skillet over medium-high heat. Add sliced wild mushrooms, garlic, and shallot; sauté until mushrooms are tender, about 8 minutes. Season with salt and pepper. Stir mushrooms into beans. Keep mixture warm.
  • Preheat broiler. Grind dried porcini mushrooms to powder in spice grinder or food mill. Brush broiler pan with oil. Brush fish on both sides with oil; place on broiler pan, skin side down. Sprinkle each with salt, pepper, 1/2 teaspoon ground mushrooms, and 1/4 teaspoon fennel pollen (reserve any remaining ground mushrooms for another use).
  • Broil fish, flesh side up, 4 inches from heat source until just opaque in center (do not turn), 4 to 5 minutes.
  • Spoon 1 cup bean mixture into center of each plate. Top beans with tomato halves, then fish, flesh side up.
  • *Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.
  • **A spice extracted from wild fennel plants; available at specialty foods stores and from zingermans.com

Tips:

  • Use a variety of mushrooms. This will give your dish a more complex flavor. Some good options include shiitake, oyster, and cremini mushrooms.
  • Roast your tomatoes. Roasting tomatoes intensifies their flavor and makes them sweeter. To roast tomatoes, simply toss them with olive oil, salt, and pepper, and roast them in a preheated oven at 400 degrees Fahrenheit for 20-30 minutes, or until they are softened and slightly caramelized.
  • Use fresh herbs. Fresh herbs will add a bright, flavorful touch to your dish. Some good options include thyme, rosemary, and sage.
  • Don't overcrowd the pan. When cooking mushrooms, it's important to not overcrowd the pan. This will prevent them from cooking evenly and will make them more likely to steam rather than brown.
  • Season to taste. Be sure to taste your dish and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs to taste.

Conclusion:

This warm wild mushroom and roasted tomatoes recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of savory mushrooms, sweet roasted tomatoes, and creamy goat cheese is sure to please everyone at the table. This recipe is also a great way to use up any leftover mushrooms or tomatoes you may have on hand. So next time you're looking for a quick and easy vegetarian meal, give this recipe a try. You won't be disappointed!

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