Mushroom Marinara Sauce Easy Recipes

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.

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.