Chunky Mushroom Sauce Recipes

MEAT LOVER'S CHUNKY MUSHROOM PASTA SAUCE

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.

CHUNKY MUSHROOM SAUCE

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!

SLOW-COOKER CHUNKY PORK AND MUSHROOM SPAGHETTI SAUCE

Steps:

• In 3 1/2- to 4-quart slow cooker, mix all ingredients except mushrooms, spaghetti and oil.
• Cover; cook on Low heat setting 8 to 10 hours.
• Using 2 forks, break pork into bite-size pieces in cooker. Stir in mushrooms. Increase heat setting to High. Cover; cook 15 to 20 minutes. Meanwhile, cook and drain spaghetti as directed on package.
• Stir oil into sauce. Serve over hot spaghetti. Sprinkle with cheese.

BRACIOLE WITH CHUNKY TOMATO-MUSHROOM SAUCE

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.

CHUNKY MARINARA SAUCE

Steps:

• Heat olive oil in a saucepan over medium-high heat. Add onion and garlic and cook 2 to 4 minutes until crisp-tender, stirring frequently.
• Mix in diced tomatoes, tomato sauce, sugar, oregano and salt. Bring to a boil. Reduce heat to low and simmer 15 to 20 minutes or until flavors are blended, stirring frequently.

MUSHROOM SAUCE

Steps:

• In a medium saute pan, melt 1/4 cup butter over medium heat. Add sliced mushrooms; cook and stir until soft. Remove mushrooms from pan, and set aside.
• Add 1 tablespoon butter to pan, and melt . Add shallots; cook and stir until translucent. Add mushrooms, and cook until soft. Add thyme, bay leaf, and red wine. Reduce.
• In a small bowl, dissolve arrowroot in 1/4 cup cold beef broth. Stir remaining broth into sauce, and bring to a boil. Whisk in arrowroot mixture, and stir until thick. Add reserved mushrooms. Season to taste with freshly ground black pepper and salt.

CHUNKY TOMATO MUSHROOM SAUCE

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.