Ideas on cooking with mushrooms and romas.....

Hi all....i used to post a few months ago.......i was pregnant at the time......then my pregnancy got all yucky and i was not allowed to move.......but.....the baby is here....and im sort of here ......anyway i am back online .....so first place i came was here...i have been lurking for a couple days......and feel ready to post.,.....

i was wondering if anyone had any ideas on a recipe that includes romas and mushrooms.......i completely overstocked.......i kept buying roma tomatoes every time i went to the store and have about thirty of them now.....and i found mushrooms on sale and want to use them up before they go bad......yes i know i could make spaghetti sauce....lasagna.....or some other pasta dish ......but i want something different.......so..... any ideas.....

that looks very simple and good.....just wondering how it would come out with chicken legs.....i used up my stock of boneless chicken already........im thinking it would go well with mashed potatoes......

Mushroom and Roma Ragout

Slice the Romas in 1/2 inch rings and put them on a cookie sheet, sprinkle with salt and pepper and slow roast at 250 until caramelized(not burnt). Slice the mushrooms and saute in a large pan with garlic and shallots, deglaze with Burgundy. Add salt and pepper to taste. Add beef stock and let it cook down until most of the liquid is evaporated, add the romas and cook just 5 minutes longer. This goes great over steak, pork, and chicken.

Make a quickie mushroom/roma calzone.

Get some refrigerator pizza dough and unroll. Cut into 4 squares.
(spray cooking spray on surface of counter. use pizza cutter to slice.)

Brush lightly with olive oil.

Slice mushrooms and romas.

Lay in centers of squares.

Sprinkle salt/pepper to taste. Maybe some dribble in some crushed/diced garlic.

Add a few rings of sliced onions. Maybe toss in a few leaves of washed/pat-dried baby spinach.

Sprinkle on some feta or maybe some shredded mozzarella. Heck try it with some bleu cheese sprinkles.

Grab opposite corners and pinch together at top.

Do the same with remaining opposite corners.

Place on cookie sheet and bake in preheated (425) hot oven for about 12 to 15 minutes.

My mom made a recipe out of fresh spinach, tomatoes, portabellas, sausage, and parmesan cheese. Saute it all on the stove, and voila! I'm sure you could serve it with cous cous, but she first made it while on a low-carb diet, and it is great either way. Yummy! You could also add eggplant... (when is it ever wrong to add eggplant....?)

well i used the romas in some chili that i made......came out really good.....the family just wanted something easy so i made that and had it with cornbread.......also used alot of the tomatoes and mushrooms with salad....which i loaded with my feta and blue cheese...........love those......the mushrooms i believe will be used in breakfast tomorrow.......im thinking in omelettes.....or maybe just sauted with other veggies....and then throwing in some eggs.....it is up to the family in the a.m. .....

but....i am going to go out and get this....buy more romas and mushrooms because i want to make those calzones......lol....im thinking of making them on saturday night.....those sound good....and my girls will love helping with that........

Mushroom and Roma Ragout

Slice the Romas in 1/2 inch rings and put them on a cookie sheet, sprinkle with salt and pepper and slow roast at 250 until caramelized(not burnt). Slice the mushrooms and saute in a large pan with garlic and shallots, deglaze with Burgundy. Add salt and pepper to taste. Add beef stock and let it cook down until most of the liquid is evaporated, add the romas and cook just 5 minutes longer. This goes great over steak, pork, and chicken.

Rick,

Sound great! Does this recipe work well with the less tasty off-season Romas we can get now, or is it best saved to Summer when the real tomatoes are in?

Deb

Mushroom and Roma Ragout

Slice the Romas in 1/2 inch rings and put them on a cookie sheet, sprinkle with salt and pepper and slow roast at 250 until caramelized(not burnt). Slice the mushrooms and saute in a large pan with garlic and shallots, deglaze with Burgundy. Add salt and pepper to taste. Add beef stock and let it cook down until most of the liquid is evaporated, add the romas and cook just 5 minutes longer. This goes great over steak, pork, and chicken.

Rick,

Sound great! Does this recipe work well with the less tasty off-season Romas we can get now, or is it best saved to Summer when the real tomatoes are in?

Deb

It does if you put the romas in a brown paper sack and let them fully ripen. Otherwise you may need to add a little brown sugar before the liquid is evaporated and turn the heat down during the last 5 minutes or else you could actually burn the added sugar. The ripening gives more sugars in the final proccess, but if you want it sooner the added sugar is a better option.

Rick,

Thanks, that's a great tip! I'll definitely have to remember that one.

Deb