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Simple Mushrooms Ratatouille Cooking Recipes

Mushroom Ratatouille

While this is really at its best when made with the vine ripened tomatoes of summer, it can be a breath of warm weather in mid-winter if you substitute 6 or 8 ripe plum tomatoes for the garden variety. This simple cooking recipes especially good with cold meats, but I think it also goes well with an old-fashioned pot roast.

Makes about 6 servings

  • 3 tablespoons olive oil

  • 1 pounds large white or brown (cremini) mushrooms, stems trimmed, cut into very thick slices

  • 2 large green bell peppers, seeded and cut into 1 inch or larger pieces

  • 2 small onions, thickly sliced

  • 2 ribs celery, strung and cut into 1 inch pieces

  • 3 large tomatoes, seeded and cut into large dice

  • 1 or 2 cloves garlic, to taste, minced

  • cup dry white wine

  • 1 tablespoon chopped fresh oregano

  • 1 teaspoon crushed fresh rosemary

  • Salt and freshly ground black pepper to taste

  1. Heat the oil in a large heavy skillet over medium heat. Add the mushrooms and cook, stirring, until just golden, about 5 minutes. Remove the mushrooms with a slotted spoon and set aside.

  2. Add the bell peppers, onions, and celery to the same skillet, and cook, stirring, until just limp, about 10 minutes. Stir in the tomatoes and cook until just softened, about 3 minutes. Stir in the garlic, wine, oregano, and rosemary. Return the mushrooms, and any juice they have given off, to the skillet. Season well with salt and pepper. Cover and cook over low heat for 5 minutes. Remove the vegetables from the heat and allow them to cool. Serve warm, at room temperature, or cold.

  3. Note: Spread about 2/3 cup of the cooked mixture on a large round of Boboli, sprinkle with 2 tablespoons thinly sliced green onions and to 2/3 cup crumbled feta cheese. Bake at 475F for 10 minutes. Serve very hot, cut into wedges, with glasses of hearty red wine. Or cut into small pieces and pass with cocktails.

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