Romanian Mushrooms In Tomato Sauce Food

ROMANIAN MARINATED MUSHROOMS

Steps:

• Saute mushrooms in 1/4 cup olive oil until just tender.
• Drain the mushrooms, toss with lemon juice and transfer to a bowl.
• Add 2 Tbsp oil to the skillet and cook the onions until they begin to turn tranlucent.
• Add the garlic and saute for a few more minutes until the onions are golden, but not browned.
• Stir in the pepper, thyme, marjoram, and bay leaves and saute for another minute.
• Drain the tomatoes and reserve 1/3 cup of juice. Coarsely chop the tomatoes and mix them into the onions along with the reserved tomato juice, vinegar, cayenne, salt and sugar.
• Simmer on low heat, covered for 20-25 minutes, stirring occasionally.
• Allow the marinade to cool for serveral minutes and then pour it over the mushrooms.
• Chill, covered for at least 12 hours. Bring the mushrooms to room temperature before serving.
• Garnish with lemon wedges and parsley.

ROMANIAN MUSHROOMS IN TOMATO SAUCE

Steps:

• Small mushrooms, leave whole.
• Slice the big ones into large pieces with the stems intact.
• Heat the oil in a large saucepan over medium heat.
• Add the onion and garlic and sauté until soft and translucent, 5 to 10 minutes.
• Add the mushrooms and saute until slightly tender, about 15 minutes.
• Stir in the paprika and saute for 1 minute.
• Add the tomatoes, oregano, salt, and sugar, bring to a boil, reduce the heat to low, and simmer for 10 minutes.
• Add the wine and chili and simmer until the mushrooms are tender and the sauce thickens, about 20 minutes.
• Serve warm as an accompaniment to mamaliga (cornmeal mush) or pasta.

PASTA WITH DRIED MUSHROOMS AND TOMATO SAUCE

Steps:

• Place the mushrooms in a bowl or a pyrex measuring cup and cover with hot water. Let soak 15 to 30 minutes, until thoroughly soft. Line a strainer with cheesecloth and set it over a bowl. Drain the mushrooms and squeeze them over the strainer. Then rinse in several changes of water and chop coarsely. Measure out 1/4 cup of the mushroom soaking liquid.
• Begin heating a large pot of water for the pasta. Heat the olive oil in a large, wide, heavy nonstick frying pan over medium heat and add the onion or shallot. Cook, stirring, until tender, 3 to 5 minutes. Add the garlic and stir together for minute, until fragrant, then add the mushrooms and stir together for a minute or two, until fragrant. Add the tomatoes and their juice, the mushroom soaking liquid you set aside, the thyme, and 1/2 teaspoon salt. Stir and turn up the heat. When the tomatoes begin to bubble, lower the heat to medium and cook, stirring often, until thick and fragrant, 15 to 20 minutes. Add a generous amount of pepper, taste and adjust seasonings. Keep warm.
• When the pasta water comes to a boil, add a tablespoon of salt and the pasta. Cook al dente, following the timing directions on the package but checking a minute or two before the time on the package. Remove 1/4 cup of the pasta cooking water and stir it into the mushroom sauce. When the pasta is cooked through but still firm to the bite, remove another 1/2 cup water, drain the pasta and toss with the sauce in the frying pan if possible. If you wish to thin out the sauce or moisten the pasta further, add 1/4 to 1/2 cup of the pasta cooking water or more of the mushroom soaking liquid. Serve hot; pass the Parmesan at the table.

RAVIOLI IN CREAMY TOMATO MUSHROOM SAUCE

Steps:

• In saucepan, heat oil over medium high heat; cook onion, garlic mushrooms, salt and pepper, stirring occasionally, until no liquid remains, about 8 minutes.
• Sprinkle with flour; cook, stirring for 1 minute.
• Stir in milk and tomatoes, breaking up tomatoes with back of spoon; bring to a boil.
• Reduce heat and simmer, stirring often untill thickened, about 10 minutes.
• Meanwhile in larg pot of boiling salted water cook ravioli until tender but firm, about 10 minutes.
• Drain and return to pot.
• Add sauce, cheese, basil and parsley; stir untill cheese melts.

MUSHROOMS IN A RICH TOMATO-ONION SAUCE

Steps:

• Wipe the mushrooms with damp paper towels and slice. Heat the oil in a medium saucepan over medium heat. Add the onion and chile and cook, stirring, for 5-6 minutes, until the onion is softened but not brown. Add the garlic paste and cook, stirring, for 2 minutes.
• Add the cumin, coriander, and chile powder and cook, stirring, for 1 minute. Add the mushrooms, salt, and tomato paste and stir until the ingredients are blended. Sprinkle the water evenly over the mushrooms and reduce the heat to low. Cover and cook for 10 minutes, stirring halfway through. The sauce should have thickened, but if it appears runny, cook uncovered, for 3-4 minutes, or until you achieve the desired consistency. Transfer to a serving dish, sprinkle the chives on top, and serve immediately.