MUSHROOM LOVER'S MARINARA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h5m
Yield 4 to 6 servings
Number Of Ingredients 29
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.
PASTA WITH ROASTED MUSHROOMS AND MARINARA SAUCE
This is a good way to use less pasta and more vegetables in a filling meal. Use whatever type of vegetable with the pasta you like. Use a healthy bottled marinara sauce, preferably organic.
Provided by Chef Sunshine
Categories One Dish Meal
Time 18m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Cook pasta in boiling water until "al dente" (just barely done).
- In the meantime, roast the mushrooms on a pan in a hot oven for ten to fifteen minutes, and heat the marinara sauce. Add the mushrooms to the sauce.
- Drain the pasta and top with the marinara sauce and grated parmesan cheese, if desired.
Nutrition Facts : Calories 411.9, Fat 7, SaturatedFat 1, Sodium 1208.8, Carbohydrate 73, Fiber 3.5, Sugar 24.4, Protein 14.5
CHICKEN & MUSHROOM PASTA MARINARA
Make and share this Chicken & Mushroom Pasta Marinara recipe from Food.com.
Provided by Dancer
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
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.
MUSHROOM MARINARA SAUCE--EASY
This is a quicker version of my basic tomato sauce. I cut several corners in this recipe, without sacrificing too much. Instead of pureeing the tomatoes for a smooth sauce, I leave it chunky. I do not use a knife or cutting board for the preparation (although you could, of course). Rather, I use an egg slicer to slice mushrooms and a garlic press to mince garlic. The sauce is started when the pot of water for the pasta is put on the stove. When the pasta is cooked, the sauce is ready.
Provided by VickyJ
Categories Sauces
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 291.1, Fat 8.4, SaturatedFat 1.7, Sodium 530.1, Carbohydrate 60.1, Fiber 18, Sugar 13.9, Protein 10.2
PASTA WITH MARINARA SAUCE
Several fresh tasty ingredients go together in this recipe to make a spectacular summer supper. Spaghetti squash has an interesting texture that's lots of fun.-Diane Hixon, Niceville, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, cook garlic in oil over medium heat for 3 minutes or until golden. Add the tomatoes, parsley, onion, bay leaves, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Discard bay leaves. Add basil. Serve over pasta.
Nutrition Facts : Calories 204 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 254mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 3g fiber), Protein 2g protein.
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