Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, plantain with tomato mushroom sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Plantain with tomato mushroom sauce is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. Plantain with tomato mushroom sauce is something that I have loved my whole life. They are nice and they look fantastic.
The Best Plantain Sauce Recipes on Yummly Center may still be soft, but will firm when out of oven. Remove from oven, top with tomato sauce, if using, and serve hot.
To get started with this recipe, we have to first prepare a few components. You can have plantain with tomato mushroom sauce using 7 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Plantain with tomato mushroom sauce:
- Prepare Plantain
- Prepare Salt
- Take Tomato
- Make ready Onion
- Get Vegetable oil
- Prepare Boiled Mushroom
- Prepare cubes Seasoning
The taste will be better if you use the broth. For color, I chose to add Paprika. You can use tomato paste or tomato puree but the taste will not be the same. And you cannot add too much tomato sauce or puree as well, just a small amount for color. - Mushrooms in tomato sauce is a perfect side dish for roast or grilled meat but you can serve it with grilled or baked fish too and even with eggs.
Instructions to make Plantain with tomato mushroom sauce:
- Cut and boil the plantain.
- Slice tomatoes and onion.fry in vegetable oil add the mushroom,salt,ginger,garlic,salt, after sometime seasoning cubes.
Useful links for this recipe - Interested in more details about mushrooms, their varieties and combination with other food? - Here the link for polenta & mushroom recipe Instructions. Heat oil in a medium-large pot over medium high. In a large pan add oil, garlic, mushrooms, parsley, oregano, salt, hot pepper flakes and water. Cook on medium low heat, stirring occasionally (so mushrooms don't burn), continue to cook for a couple of minutes until water has evaporated and mushrooms are tender (we like our mushrooms a little bit browned so continue to cook a couple of minutes extra if you like them that way also). Bring a large pot of water to a boil and cut a small X into the bottom of each tomato.
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