Best 4 Mushroom Tomato And Onion Saute Recipes
Indulge in a symphony of flavors with our versatile mushroom, tomato, and onion sauté recipes. This culinary trio offers endless possibilities, catering to various dietary preferences and taste buds. From a classic sauté brimming with earthy mushrooms, juicy tomatoes, and aromatic onions to a vegan delight featuring meaty oyster mushrooms and a tangy tomato-based sauce, these recipes promise a satisfying and flavorful experience. For a low-carb option, explore our keto-friendly sauté, where tender mushrooms and sautéed onions take center stage, complemented by a rich and flavorful sauce. And for those seeking a gluten-free alternative, our gluten-free sauté guarantees a delicious and allergy-friendly meal. Embark on a culinary journey with our diverse collection of mushroom, tomato, and onion sauté recipes, each offering a unique taste adventure.
Let's cook with our recipes!
TOMATO MUSHROOM PASTA
This Tomato Mushroom Pasta is total comfort food! Using simple ingredients, this vegetarian pasta will be on the table in around 40 minutes. A deliciously quick and easy weeknight dinner.
Provided by Cassie Heilbron
Categories Dinner
Time 35m
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon oil in a saucepan on medium heat, then add 1/2 onion and garlic and sauté until softened. Add diced tomatoes, tomato paste, Italian herbs, chilli flakes, salt and pepper, and mix well to combine. Reduce heat and allow to simmer for 15 minutes.
- Bring a large pot of water to a boil. Add penne pasta and a pinch of salt and cook until just shy of al dente. Drain pasta, reserving 1/2 a cup of the pasta cooking water.
- Approximately 5 minutes before the penne pasta has cooked heat the remaining oil in a large frying pan on medium heat. Add remaining onion and sauté until softened. Add mushrooms to the pan and sauté until cooked and tender.
- Pour prepared tomato sauce into the frying pan, as well heavy cream and reserved pasta water. Drain the penne pasta and quickly add it to the frying pan too. Stir to combine, then cook, tossing regularly, until the sauce thickens and coats the pasta, approx. 1-2 minutes.
- Serve with a sprinkling of parmesan cheese on top.
Nutrition Facts : Calories 482 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 24 grams fat, Fiber 5 grams fiber, Protein 20 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 610 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
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
SAUTEED SPINACH AND MUSHROOMS
My husband and I love sauteed spinach, sauteed mushrooms, sauteed onions, and sauteed garlic. So, we put it all together with some tomatoes to add some zip.
Provided by Marilyn
Categories Fruits and Vegetables Mushrooms
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil in a wok or deep frying pan over medium heat. Add onion and saute until soft, 3 to 5 minutes, depending on how soft you like it. Add mushrooms and saute for 4 to 5 minutes. Add garlic and saute for 1 more minute. Add tomato and cook for 1 to 2 minutes. Remove mixture to a dish and keep warm.
- Add remaining 1 tablespoon oil to the same pan over medium-high heat. Add spinach, salt, and pepper. Cook, tossing continually, until spinach begins to wilt, 1 to 2 minutes. Add onion mixture and mix until thoroughly incorporated. Continue to toss and stir until spinach is cooked to your desired doneness.
- Sprinkle with Parmesan cheese to serve.
Nutrition Facts : Calories 108.5 calories, Carbohydrate 7.7 g, Cholesterol 2.2 mg, Fat 7.8 g, Fiber 2.5 g, Protein 3.8 g, SaturatedFat 1.4 g, Sodium 377.6 mg, Sugar 2.7 g
CHERRY TOMATO AND MUSHROOM SAUTE
Lovely side dish, but I like it for lunch over toasted French bread and sometimes sprinkle with whatever cheese we have around.
Provided by Derf2440
Categories Lunch/Snacks
Time 13m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In large nonstick frypan, melt margarine over medium high heat, cook garlic and mushrooms, shaking pan, for 3 minutes.
- Add tomatoes, oregano and thyme, cook for 3 to 5 minutes or until tomatoes are heated throough and mushroom are tender.
- (Can be prepared an hour or two in advance and reheated).
- Sprinkle with parsley, season with salt and pepper to taste.
Nutrition Facts : Calories 36.4, Fat 2.1, SaturatedFat 0.4, Sodium 28.1, Carbohydrate 3.6, Fiber 1.1, Sugar 2.1, Protein 1.8
Tips:
- Choose the right mushrooms: For this recipe, cremini or white button mushrooms work best. They have a mild flavor that will complement the other ingredients in the dish.
- Slice the mushrooms evenly: This will help them cook evenly. If the mushrooms are too thick, they will take longer to cook and may not get as tender.
- Use a large skillet: This will give the mushrooms plenty of room to cook and prevent them from overcrowding. Overcrowding can cause the mushrooms to steam instead of sautéing, resulting in a less flavorful dish.
- Don't overcrowd the pan: Cook the mushrooms in batches if necessary to avoid overcrowding. Overcrowding will prevent the mushrooms from browning properly and will make them more likely to steam.
- Season the mushrooms: Before cooking the mushrooms, season them with salt, pepper, and garlic powder. This will help to enhance their flavor.
- Cook the mushrooms over medium-high heat: This will help them to brown quickly and evenly. If the heat is too low, the mushrooms will release their moisture and become soggy.
- Stir the mushrooms frequently: This will help to prevent them from sticking to the pan and will also help them to cook evenly.
- Add the tomatoes and onions: Once the mushrooms are browned, add the tomatoes and onions to the pan. Cook until the vegetables are softened and the tomatoes have released their juices.
- Season the dish: Season the dish with salt, pepper, and Italian seasoning. You can also add a pinch of red pepper flakes for a little heat.
- Simmer the dish: Bring the dish to a simmer and then reduce the heat to low. Simmer for 10-15 minutes, or until the vegetables are tender.
Conclusion:
This mushroom, tomato, and onion sauté is a quick and easy dish that is packed with flavor. It's perfect for a weeknight meal or a casual lunch. Serve it over rice, pasta, or quinoa, or simply enjoy it on its own.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
