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Jim Coleman Recipes

Oven Dried Tomatoes and Mushrooms

For this recipe you will need:

  • 4 Portabella Mushrooms, stems and gills removed and cut into ½-inch slices
  • 5 Roma Tomatoes, cored and cut into ½-inch slices
  • ½ cup chopped Parsley
  • ½ cup chopped Rosemary
  • Salt and Pepper
  • 2 tablespoons Olive Oil

In a mixing bowl combine tomatoes with of ½ of the parsley, rosemary, olive oil, salt and pepper.

Lay mixture on a foil-line baking sheet, flesh side down. Dry at 200°F for 6 hours. Store in olive oil in the refrigerator.

Repeat for mushrooms.



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