ROASTED TOMATOES AND MUSHROOMS
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
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.
MUSHROOM BACON
Caramelized, crispy mushrooms take on the meaty flavor of bacon in this recipe. Put a few slices on toasted bread with sliced tomato and crisp lettuce for a vegetarian BLT. Or serve alongside a bowl of oatmeal for a great breakfast to jumpstart your day.
Provided by Food Network Kitchen
Categories side-dish
Time 1h55m
Yield Eight 1/4-cup servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees F, line 2 baking sheets with parchment paper and line a third baking sheet or pan with paper towels. Brush each parchment-lined baking sheet with about 1 tablespoon of vegetable oil. Place the mushroom slices in a single layer, very close together, on the parchment and brush lightly with the remaining vegetable oil.
- Bake the mushrooms until slightly softened and brown, 25 to 30 minutes, then flip the mushrooms over, rotate the pans in the oven and bake until the mushrooms are well-browned and the edges are crispy, another 30 to 35 minutes. Remove from the oven and transfer to the paper-towel lined baking sheet to dry for a few minutes. (Leave the oven on.)
- In a large bowl, whisk together the molasses, soy sauce, brown sugar, garlic powder and paprika. Carefully toss the baked mushrooms in the marinade until evenly coated. Place half the marinated mushroom strips in a single layer (it's ok of they overlap) into a large metal steamer basket or colander that fits snugly into a large, heavy metal pot.
- Prepare a stovetop smoker: Line the bottom of a large, heavy metal pot with foil. Place two large handfuls of applewood chips in the bottom of the pot. Place the pot over medium heat and use a lighter to light a few of the wood chips. Once the chips are smoking, place the mushroom-filled steamer basket or colander inside the pot, then place a tight-fitting lid on top. Allow the mushrooms to smoke for 5 to 10 minutes, depending on how strong of a smoky flavor you want. Repeat with the second batch.
- After the mushrooms are smoked, return them to the baking sheets in a single layer. Sprinkle with salt and a few grinds of pepper and return to the oven until crisp, 3 to 5 minutes. Refrigerate in an airtight container for up to 5 days. Reheat in a low oven before serving.
MUSHROOM-AND-BACON FRITTATA WITH ROASTED TOMATOES
Steps:
- Rack in top third & preheat oven to 400. Please tomatoes and 1/4 cup shallots in large skillet. Add oil and toss to coat, sprinkle with salt & pepper. Place in over and roast until tomatoes soften (15-18 minutes). Transfer tomatoes to medium bowl and set aside. Cook bacon in medium non-stick skillet over medium-high heat until crisp. With slotted spoon, transfer bacon to medium bowl. Add mushrooms and remain shallots to drippings in skillet. Cover and cook until brown & tender, stirring often, around 8-9 minutes. Stir mushroom mixture and 1 1/2 tbsp basil into bacon. Season with salt & pepper. Whisk eggs and mustard in large bowl. Salt & pepper. Spray the same skillet and heat on medium-high for 1 minute. Scatter mushroom mixture in skillet. Pour eggs evenly over. Sprinkle with goat cheese. Cook 1 minute to set bottom. Place in oven and bake until just set in center, 8-9 minutes. Run heat-proof spatula around and under frittata to loosen. Slide onto platter. Mash a few tomatoes coarsely in bowl. Mix 1 tbsp basil & balsamic, season with salt & pepper. Cut frittata into wedges and pass tomato mixture.
BACON, ONION AND TOMATO FRITTATA
Make and share this Bacon, Onion and Tomato Frittata recipe from Food.com.
Provided by evelynathens
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In medium, broilerproof, nonstick skillet, cook bacon until crisp.
- Using slotted spoon, transfer bacon to paper towels to drain.
- Pour off all but 1 tblsp drippings from skillet.
- Add olive oil to skillet.
- Add sliced onion and cook over medium-high heat until golden, stirring frequently, about 5 minutes.
- Reduce heat to medium-low.
- Add chopped tomatoes and cook until almost all liquid evaporates, stirring frequently, about 10 minutes.
- Preheat broiler.
- Whisk eggs in large bowl until frothy.
- Whisk in bacon, basil and season to taste.
- Pour into skillet with vegetables.
- Cook over medium heat until bottom is just golden and top is still unset, occasionally lifting edges of frittata and tilting pan to let uncooked egg run underneath, about 10 minutes.
- Sprinkle top with Parmesan cheese.
- Broil frittata until top puffs and turns golden, about 3 minutes.
- Slide frittata onto platter.
- Serve warm or at room temperature, cutting into wedges.
Nutrition Facts : Calories 332.4, Fat 26.6, SaturatedFat 8.9, Cholesterol 380.4, Sodium 498.6, Carbohydrate 4.7, Fiber 0.8, Sugar 2.6, Protein 17.8
MUSHROOM TOMATO FRITTATA
Got this from the Dr. Phil Weight Solution Cookbook. A big hit at the staff breakfast, they always ask for the recipe!
Provided by The Art Teacher
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a 10-inch non-stick skillet set over medium heat.
- Add the mushrooms and cook, stirring occasionally until they give off their liquid, liquid comes to a simmer, then reduces to a glaze, about 4 minutes.
- Stir in the tomato, thyme, salt, rosemary, and pepper; cook 20 seconds, until aromatic. Pour in egg substitute or eggs, making sure the vegetables are evenly distributed, and sprinkle the Parmesan cheese over the top.
- Cover, reduce heat to low, and cook until set about 12 minutes. Cut into six wedges & serve.
- Note: You can brown the top of the frittata. Preheat the broiler while the frittata is cooking. Once set, broil it for about 20 seconds, five inches from the heat source, just until the top is slightly browned.
Nutrition Facts : Calories 25, Fat 1.7, SaturatedFat 0.2, Sodium 390.4, Carbohydrate 2.1, Fiber 0.7, Sugar 1, Protein 1.2
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- Position rack in top third of oven and preheat to 400°F. Place tomatoes and 1/4 cup shallots in large skillet. Add oil and toss to coat. Sprinkle with salt and pepper. Place in oven; roast until tomatoes soften, 15 to 18 minutes. Transfer roasted tomatoes to medium bowl; set aside.
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