CHUNKY TOMATO MUSHROOM SAUCE
This recipe is good year round, but is especially good when you can use fresh from the garden cherry tomatoes. It is based on a recipe that comes from A CELEBRATION OF WELLNESS cookbook.
Provided by Kathy W
Categories Other Sauces
Number Of Ingredients 12
Steps:
- 1. Saute garlic and onion in oil and aminos for 5 minutes over medium low heat.
- 2. Add mushrooms and saute until mushrooms are done and onions are tender.
- 3. Add cherry tomatoes, oregano, salt and pepper and simmer until tomatoes are softened and give up their juice - about 10 minutes or so. Depending on how juicy the tomatoes are, you may need to add a little water.
- 4. If the tomatoes are real juicy and a thicker sauce is desired, combine 1/4 c water and cornstarch. Slowly add half to sauce, bring to a boil. Add more if needed.
- 5. Serve over pasta.
MEAT LOVER'S CHUNKY MUSHROOM PASTA SAUCE
Using purchased pasta sauce reduces the cooking time, this is even better the next day, you may adjust the fresh garlic and chili flakes to suit taste ---if you like even more garlic then saute 2 tablespoons chopped fresh garlic in with the onion mixture :)
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a Dutch oven cook the ground beef and sausage meat until no longer pink; drain fat and remove to a bowl.
- In the same Dutch oven heat olive oil over medium-high heat.
- Add in onion, bell pepper, small whole mushrooms, chili flakes and dried basil; cook stirring for about 7-10 minutes or until well softened.
- Add the beef mixture back to the pot then add in the pasta sauce; bring to a simmer over medium heat stirring.
- Reduce heat to low and simmer uncovered for about 30-35 minutes, seasoning with salt and black pepper about halfway through simmering.
EASY MUSHROOM RAGù RECIPE
This hearty plant-based mushroom ragù consists of readily available fresh mushrooms and is ready in under an hour! I use three types of mushrooms in this recipe, but feel free to use just one or two types to make the sauce even easier. Serve vegan ragù over polenta, pasta, couscous, or even as a topping for steak or chicken!
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 16
Steps:
- In a large pot, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the onions, carrots, and garlic. Season with a big pinch of kosher salt. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
- Add the mushrooms and season with another dash of salt. Add a drizzle more of olive oil and a little bit of the broth. Cook the mushrooms for about 5 minutes until they begin to soften and cook down a little bit. Add the thyme, oregano, parsley, and a good dash of black pepper. Stir.
- Finally, add the red wine, tomato sauce, and the remainder of the broth. Bring to a boil for 5 minutes, then reduce the heat to low and cover. Cook for 20 minutes or so covered, then uncover and allow the mushrooms to cook some more (about 15 to 20 minutes) until the mixture thickens to a ragu.
- To finish, taste and adjust salt to your liking. Stir in a bit more fresh parsley. If you like, add in the chopped hazelnuts (optional).
- Serve with your favorite pasta, polenta, or even pearl couscous as I do here. Enjoy!
Nutrition Facts : Calories 162.1 kcal, Carbohydrate 15.8 g, Protein 4.6 g, Fat 7.2 g, SaturatedFat 0.9 g, TransFat 0.1 g, Sodium 421.6 mg, Fiber 4.2 g, Sugar 7.4 g, UnsaturatedFat 5.9 g, ServingSize 1 serving
MUSHROOM-BEEF SPAGHETTI SAUCE
"I got the recipe for this sauce in a recipe exchange and wish I could credit the person who gave it to me," says Meg Fisher of Marietta, Georgia. "My children love it! I added mushrooms, but if you'd like it even chunkier, add some bell pepper and other veggies, too."
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large nonstick skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain. Transfer to a 3-qt. slow cooker. , Stir in the tomatoes, tomato paste, tomato sauce, broth, parsley, brown sugar, basil, oregano, salt and pepper. Cover and cook on low for 6-8 hours. Serve with spaghetti. Sprinkle with cheese if desired.
Nutrition Facts : Calories 115 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 493mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges
BRACIOLE WITH CHUNKY TOMATO-MUSHROOM SAUCE
This typical Italian-American Sunday family dinner dish is slimmed down for weigh watchers! One serving has 6 points! Increasing the vegetables would not add to these points.
Provided by MA HIKER
Categories Meat
Time 1h
Yield 2 braciole with 1 1/2 cup vegetables and sauce, 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the bread crumbs, cheese, basil, and one-third of the garlic in a small bowl.
- Pound the beef slices until 1/8 inch thick.
- Sprinkle the beef with 1/2 teaspoon slat and 1/8 teaspoon ground pepper. Sprinkle he bread-crumb mixture evenly over the beef slices, pressing it so it adheres. Roll up each beef slice beginning with a short side. Secure each beef roll with a wooden pick.
- Heat the oil in large nonstick skillet over medium-high heat. Add the beef rolls and cook, turning occasionally, until browned on all sides, about 4 minutes. Transfer the braciole to a plate.
- Add the mushrooms, zucchini, and the remaining garlic, 1/2 teaspoon salt and 1/8 teaspoon ground pepper to the skillet.
- Cook, stirring frequently, until the mushrooms are golden, about 5 minutes.
- Return the beef with any accumulated juices to the skillet and stir in the tomatoes with their juice; bring to a simmer.
- Cook, covered, until the meat is very tender, about 30 minutes.
- Transfer the braciole to a platter; remove the wooden picks. Spoon the vegetables and sauce around and over the braciole.
Nutrition Facts : Calories 141.2, Fat 6.2, SaturatedFat 1.8, Cholesterol 5.5, Sodium 489.8, Carbohydrate 16.7, Fiber 3.4, Sugar 6, Protein 7.4
CHUNKY MUSHROOM SAUCE
Make and share this Chunky Mushroom Sauce recipe from Food.com.
Provided by Chef Patience
Categories Sauces
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Soak dried mushrooms in water for about 30 minute
- Drain thoroughly, reserving liquid.
- Chop roughly.
- In a large skillet, heat oil.
- Add onion, stirring occasionally, until soft, about 5 minute.
- Then add garlic, stirring constantly. Heat until fragrant, about 30 seconds.
- Add fresh mushrooms. Season with salt and pepper. Saute until juices are released, about 10 minutes.
- Saute mushrooms at a higher temperature until juices evaporate and mushrooms brown, about 5 minutes.
- Add dried mushrooms, thyme, sherry and tomato paste. Continue cooking until pan is dry, about 2 minutes.
- Pour in reserved mushroom liquid. Simmer until sauce thickens, about 25 minutes.
- Stir in the vinegar.
- Enjoy!
More about "chunky mushroom sauce food"
CREAMY MUSHROOM PASTA RECIPE | BON APPéTIT
From bonappetit.com
4.4/5 (309)Author Andy BaraghaniServings 4Total Time 25 mins
- Heat 2 Tbsp. oil in a Dutch oven or other large pot over medium-high. Cook half of mushrooms in a single layer, undisturbed, until edges are brown and starting to crisp, about 3 minutes. Give mushrooms a toss and continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more. Using a slotted spoon, transfer mushrooms to a plate; season with salt. Repeat with remaining 2 Tbsp. oil and mushrooms and more salt.
- Reduce heat to medium-low and return all of the mushrooms to the pot. Add shallots and cook, stirring often, until shallots are translucent and softened, about 2 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.
- Using tongs, transfer pasta to pot with mushrooms and add cream and 1 cup pasta cooking liquid. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 3 minutes.
CREAMY MUSHROOM SAUCE - SPEND WITH PENNIES
From spendwithpennies.com
SUPER CHUNKY MUSHROOM SAUCE | RAGÚ®
From ragu.com
A MUSHROOM SAUCE FOR EVERYTHING! | RECIPETIN EATS
From recipetineats.com
CREAMY CHUNKY MUSHROOM SAUCE - ZIMBOKITCHEN
From zimbokitchen.com
EASY GROUND BEEF & MUSHROOM RAGU SAUCE - REAL …
From realfoodwholelife.com
MUSHROOM STEAK AND CHUNKY FRIES WITH BEURRE-LESS BLANC SAUCE
From foodnetwork.com
Author Mary McCartneySteps 8Difficulty Easy
CHUNKY MUSHROOM RAGU RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
BEST MUSHROOM GRAVY RECIPE - HOW TO MAKE MUSHROOM GRAVY
From thepioneerwoman.com
CREAMY MUSHROOM PASTA - THE CHUNKY CHEF
From thechunkychef.com
CHUNKY PASTA SAUCES | RAGÚ®
From ragu.com
CHICKEN BREAST IN CREAMY MUSHROOM SAUCE | RECIPETIN EATS
From recipetineats.com
MUSHROOM SPINACH PASTA WITH SHALLOTS - FAMILYSTYLE FOOD
From familystylefood.com
CHUNKY TOMATO MUSHROOM SAUCE - CTV
From more.ctv.ca
CREAMY MUSHROOM SAUCE RECIPE - FOOD.COM
From food.com
MUSHROOM STEAK, FRIES AND BEURRE-LESS BLANC SAUCE RECIPE - BBC …
From bbc.co.uk
CHUNKY MUSHROOM SOUP RECIPE - BBC FOOD
From bbc.co.uk
12 MUSHROOM SAUCE RECIPES THAT ARE CREAMY AND DECADENT
From allrecipes.com
CHICKEN WITH MUSHROOM CILANTRO SAUCE RECIPE - FOOD.COM
From food.com
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