Mushroom Pasta Sauce
- 2 pounds mushrooms, minced
- Kosher salt to taste
- 3 tablespoons olive oil
- 1 yellow onion, medium, chopped
- 1 garlic clove
- 2 basil sprigs
- 1 bay leaf
- 1/2 cup white wine, dry
- 4 cups tomatoes, canned or fresh, crushed, juices reserved
- 1/4 cup tomato paste
- 1 pound pasta
- In a large pot, add the minced mushrooms and season with salt to taste. Add the
olive oil and heat the mixture on medium. Add the onion,
- garlic, basil, and
bay leaf, stirring over medium for 5 – 6 minutes, or until the onion is soft.
the wine. Stir to release any of the drippings that are sticking to the bottom of
the pan. Allow the mixture to cook for 5 more minutes, or until the wine is mostly
- Add the tomatoes and tomato paste. Stir well and bring the sauce up to a gentle
simmer over low heat for 3 hours.
- Partially cover the pot and continue to simmer,
stirring occasionally and adding the reserved tomato juices or a bit of water if
the sauce seems too thick as it cooks. The finished sauce should have a deep, rich
red color. The sauce is ready to add to your cooked pasta now, or will store in
the fridge for up to 4 days.
- Bring a large pot of salted water to a rolling boil. Add the pasta at once and
follow package directions until pasta is cooked.
- Drain the pasta in a colander when finished. Shake well and remove any extra
water clinging to the pasta.
- Pour the pasta into a large serving bowl.
- Add the sauce
and toss together until the pasta is evenly coated.
Yield: 6 portions
Recipe courtesy of the Culinary Institute of America and the Mushroom Council.
Reprinted with permission from mushroominfo.com.