Mushroom Marinara Sauce Easy 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 LOVER'S MARINARA

Steps:

• Place the porcini mushrooms in a pot, cover with the stock and bring to a simmer. Reconstitute to tender, then remove with a slotted spoon and chop; reserve with the liquid.
• Heat a tablespoon of EVOO in a Dutch oven over medium-high heat, add the guanciale and crisp. Remove with a slotted spoon, add the remaining EVOO, a few turns of the pan, and add the cremini mushrooms to brown, 10 minutes. Add the garlic, thyme, marjoram or oregano, chile, salt and pepper, stir 1 to 2 minutes, then add the tomato paste and stir a minute more. Add the marsala or wine and the reserved porcini stock, minus a few spoonfuls where grit may have settled. Add the porcini, guanciale or bacon and the tomatoes (break up tomatoes a bit); stir in the passata and, a few leaves of basil and simmer over low heat 40 to 45 minutes, stirring occasionally to thicken and combine flavors. Cool and store for a make-ahead meal. Reheat the sauce, covered, over medium heat, stirring occasionally.
• To serve, bring a large pot of water to a boil for the pasta, add salt and cook the pasta to al dente, reserving a cup of starchy cooking water just before draining. Return the pasta to the hot pot and add the butter and half of the sauce; toss to combine, adding some starchy cooking water if necessary to loosen the sauce. Serve the pasta in shallow bowls with the remaining mushroom marinara on top; garnish with lots of cheese.
• Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.

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.

SHEET-PAN MUSHROOM PARMIGIANA

Steps:

• Heat oven to 425 degrees. Arrange the cherry tomatoes on a sheet pan, along with half the garlic, and drizzle with 1 to 2 tablespoons of olive oil. Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and toss to coat the tomatoes.
• To the sheet pan, add the mushroom caps in between the tomatoes, gill side up, and drizzle each generously with olive oil. (Don't skimp here, as the olive oil will add lots of rich flavor.) Scatter the mushrooms with the remaining garlic, and season each mushroom with salt and black pepper. Fill each mushroom with marinara sauce, and top with cheese. Place in the oven and roast for 15 to 20 minutes, until the cheese is melted, bubbly and golden.
• Meanwhile, heat a medium skillet over medium-high. Add 1 tablespoon of olive oil and add the bread crumbs, basil and 1/2 teaspoon of salt. Stir constantly for 2 to 3 minutes, until golden. Remove from heat immediately and transfer to a bowl or jar.
• To serve, transfer mushrooms to serving plates, along with a few of the roasted cherry tomatoes. Top each mushroom with the basil bread crumbs and scatter with a few basil leaves.