Mushroom Lovers Marinara Food

MUSHROOM MARINARA SAUCE RECIPE

Steps:

• In a dutch oven or heavy bottomed soup pot, add 1/3 cup olive oil and saute onions and garlic together over medium heat until softened (7 mins).
• Chop tomatoes then add to the pot along with 2 cans diced tomatoes with juice. Boil uncovered over med/high heat for 15 mins, stirring occasionally.
• Add 1 cup red wine Cabernet Sauvignon, ½ tsp Italian Seasoning, 1 Tbsp Kosher salt (or to taste), 1/8 tsp red pepper flakes and 1/8 tsp black pepper then stir well to combine. Pulse a few times with a hand immersion blender to desired consistency (if you don't have an immersion blender, you can pulse it a few times in a good food processor or blender). You still want to have some tomato chunks (You don't want a cream soup here)
• Add fresh sliced mushrooms and 1 cup chopped fresh basil and simmer uncovered another 20-25 minutes or until the mushrooms are fully cooked and the sauce is thickened. Total cooking time from the time you start to saute onions is 45 min-1 hr, depending on desired consistency.

MUSHROOM PARMESAN

Steps:

• Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on the grill to prevent the mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
• Preheat the oven to 400 degrees F.
• Spread 1/2 cup of the marinara sauce on the bottom of a 9 by 13-inch baking dish. Place the grilled mushrooms on top of the marinara sauce and top with the remaining marinara sauce. Sprinkle with the cheeses and top with the butter pieces. Bake until the cheese melts and the top is golden, about 15 minutes. Serve.

ZESTY ZUCCHINI & MUSHROOMS IN MARINARA

Steps:

• In a large skillet, spray bottom and sides with non-sticking spray.
• Add sliced zucchini, garlic, and onion slices.
• Cook zucchini over medium heat, uncovered, for 3 minutes turning often. Drain pan if too much excess liquid.
• Add the drained, canned mushrooms to skillet.
• Add spices & Cook mixture for 4 minutes or until golden-brown along the edges.
• Lastly, add the marinara sauce (either to entire mixture, or on individual plates).

MUSHROOM MARINARA SAUCE--EASY

Steps:

• Start by heating the oil over medium-low heat in a large pan.
• Slice mushrooms with egg slicer.
• When all the mushrooms are sliced, raise the heat on the pan to medium and add the mushrooms.
• Cook, stirring occasionally, for a few minutes until the mushrooms are tender and their juices released.
• Season the mushrooms with salt and pepper and reduce the heat to medium-low.
• Using the garlic press, place a clove of unpeeled garlic into the press and add right to the pan (using a fork to get the garlic off the press as necessary). Discard the peel, and continue with the remaining garlic.
• Stir in the pressed garlic and add a small pinch of red pepper flakes.
• Open the can of tomatoes and pour the liquid right into the pan.
• With a kitchen scissor, chop the tomatoes coarsely, right in the can, then, add them to the sauce.
• Add more seasoning, the bay leaf and dried basil, thyme and sugar, then simmer uncovered for about 15 minutes (while the pasta cooks).
• When it is almost time to serve, add a little of the pasta cooking liquid to the sauce.
• Using the scissors, snip the parsley leaves into the sauce.
• I taste for seasoning, discard bay leaf and serve over cooked pasta.

CHICKEN & MUSHROOM PASTA MARINARA

Steps:

• Cook pasta according to package directions; drain.
• Spray a large skillet with cooking spray.
• Heat over medium heat; add chicken and cook 3 minutes.
• Add garlic and mushrooms; cook and stir 3 minutes.
• Add marinara sauce.
• Simmer 5 minutes or until juices run clear.
• Stir in tomato; heat through.
• Serve chicken mixture over pasta; top with cheese.