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A handful of dried Porcini mushrooms transform this tomato sauce into something hearty and full of flavour.
Essex, England, UK
3 people made this
- 25g dried porcini mushrooms
- 2 small tins of San Marzano tomatoes or a jar of tomato passata
- Clove of garlic
- Extra virgin olive oil
- Chilli pepper – fresh, in oil or powdered
- Pinch of sugar
- Half a glass of dry white wine
- Parmesan or Pecorino cheese if desired
- Soak the dried Porcini mushrooms in warm water for at least 30 minutes (retain the water after soaking)
- Heat the olive oil, chopped chilli pepper and garlic in a frying pan.
- Add the mushrooms and chilli powder.
- Add the white wine and allow to evaporate over high heat.
- Add the tomatoes, a pinch of sugar and salt, stir and cook on a medium heat for 5 minutes covering with a lid.
- Remove the lid and continue to cook on a low heat for another 10-15 minutes.
- Remove the clove of garlic and pour the sauce onto the drained pasta, mix well.
- Buon Appetito!
See it on my blog
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Kim and Lauren are the mother-daughter team behind Something New For Dinner. Kim develops the recipes, shoots the photography and writes the posts and weekly emails to our subscribers. Lauren is the Internet marketing guru who developed and maintains our website, leads our marketing efforts, manages our social media and keeps us on track in general.
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Easy Homemade Tomato Sauce with Mushrooms
The months are just flying by. Can you believe it’s the end of May and we’re celebrating Memorial Day this coming Monday? (In case you missed my previous mentions of the holiday, be sure to check out my 5 Healthy Habits to get through the weekend and the Cocktail & Mocktail Roundup that’s making it’s way around Pinterest!)
Before we get to the big holiday festivities, we have more important business to attend to in the healthy foodie blogger world. It’s time for another Recipe ReDux and this month’s theme is sure to bring lots of awesome recipes for everyone to share and try on your own.
DIY Kitchen Essentials
What favorite kitchen staples do you now make from scratch – but in the past you purchased? Show us your best DIY recipe for keeping cupboards, fridge or freezer stocked with healthy basics. Think homemade frozen waffles, salad dressing, broth or other kitchen essentials.
I knew immediately what I was going to make (if you can’t wait, the recipe is below), but there are so many other kitchen essentials that I make myself I could probably make a blog series out of them. Hmm…wait…that’s an idea I should add to my to-do list.
I digress. Back to this post. I’m sure we’ll see some DIY recipes for the other essentials I make at home – salad dressings, hummus (on occasion), veggie burgers, barbecue sauce and other marinades. The list can go on, so be sure to check below for the other ReDuxer recipes to see what they came up with.
In the meantime, let’s get to my recipe for Easy Homemade Tomato Sauce with Mushrooms , a reduced sodium version of a classic pasta sauce that’s full of flavor, easy to make, and can be the starting point for a multitude of meals.
Ingredients & Preparation
For this version of my homemade tomato sauce, I use crushed tomatoes (my go-to are the Pomi boxed tomatoes), but in the summer when tomatoes are at their peak I often use fresh tomatoes to make a more basic tomato basil sauce.
The best part about the homemade tomato sauces is that they have so much less sodium than the packaged varieties. For example, 1/2 cup of tomato sauce with mushrooms I saw at my supermarket has 420 mg sodium, whereas 1/2 cup of my sauce has 249 mg sodium. That’s more than a 40% reduction in sodium!
Now, don’t get me wrong: there is absolutely no problem using a jarred or canned sauce, just be sure to check the labels to see how much sodium is in a serving and where the source of sodium falls on the ingredient list (the lower down it is, the less of it is in the product).
I use this sauce as a starter sauce for bolognese (including my Vegetarian Lentil Bolognese), homemade pizzas, meatballs, or plain old pasta. Sometimes I add more vegetables to it and add some beans for protein so it’s a complete meal. When I made the sauce this time for the ReDux, I decided to use it as a base for a vegetarian bolognese, which I’ve been wanting to make for quite some time.
Side Note: I meant to photograph the sauce before adding the remaining bolognese ingredients, but I forgot, so you’ll see lentils and spinach in the sauce. I’ll be sharing that complete recipe with you – and how I served it – soon.
In the meantime, here’s the basic recipe for Easy Homemade Tomato Sauce with Mushrooms. I hope you enjoy it as much as my family does!
Bucatini with Porcini Mushroom Ragu
You know that Sex and the City episode where the girls all talk about their secret single behavior? Well..this is mine (minus the secret and single part):
Sometimes I make pasta and eat the leftovers for breakfast the next day.
Not at 6 am before a normal work day (apparently that is where I cross the line?), but on the weekends definitely. It has happened on more than one occasion. I have no shame.
If the pasta is really, really good, I’ve even eaten it for breakfast, and then repeated this same meal several hours later for lunch.
Should I be embarrassed by this confession? Yes. Probably.
But for me, this just means that I made something really delicious and can’t wait the normal, socially-approved span of time to eat it again. And I take that as a really good sign, believe it or not.
As you might have already guessed, this bucatini tossed with a rich porcini mushroom ragu definitely fell into this worthy-for-breakfast-even-though-I-really-shouldn’t-eat-it-for-breakfast category.
It is the type of sauce that tastes like it has been simmering away on the stove for hours (despite a relatively short 45 minute-1 hour cook time). It is also authentic enough in flavor that it instantly brought me back to our trip to Italy last March, where we were fed fresh porcini mushrooms by the cutest (and bossiest) little Italian lady in the small, hillside town of Ravello.
Unfortunately, fresh porcini mushrooms are near impossible to find in the states, but dried porcinis work just as well in this case and are actually even more concentrated in flavor.
If you can’t find dried porcini mushrooms, substitute with another dried wild mushroom mix. However, porcinis will provide the best flavor for this sauce!
They are so earthy and fragrant. Nothing beats them in my opinion!
For this particular recipe, I recommend chopping the hydrated mushrooms very finely. This enables the mushrooms to almost melt and become one with the sauce!
Toss it with fresh bucatini pasta (one of my favorite shapes) and you have a pretty spectacular meal. Enjoy!
Braised Brisket with Porcini Mushrooms
Recipe adapted from Jenn Louis, Lincoln, Portland, OR
Yield: 8 to 10 servings
Prep Time: 3 hours and 25 minutes
Cook Time: 20 minutes
Total Time: 3 hours and 45 minutes
2 ounces dried porcini mushrooms
Kosher salt and freshly ground black pepper, to taste
3 garlic cloves, peeled and halved
2 yellow onions, thinly sliced
Chopped parsley, for garnish
1. Preheat the oven to 325°. In a small bowl, cover the dried porcini mushrooms with the boiling water. Weigh them down with a plate to fully submerge them and let sit until rehydrated, 15 minutes. Drain the mushrooms, reserving the soaking liquid, and set both aside.
2. In a large Dutch oven, heat the olive oil over medium-high heat. Season the brisket with salt and pepper. Sear the brisket, flipping once, until golden brown, 4 to 5 minutes per side. Transfer the brisket to a plate.
3. Add the reserved mushrooms, garlic, bay leaves, onion and rosemary to the pan, and cook until the onions are translucent, 8 to 10 minutes. Add the tomato paste and cook, stirring constantly, until caramelized, 2 minutes.
4. Add the reserved porcini liquid and the wine, and bring to a simmer. Cook until the liquid has nearly completely evaporated, 10 minutes. Add the chicken stock and the brisket back to the pan and bring to a boil. Cover the pot and transfer to the oven. Bake, flipping the brisket once halfway through cooking, until tender when pierced with a fork, 2½ to 3 hours.
5. Place the pot back on the stovetop and transfer the brisket to a cutting board. Bring the cooking liquid to a boil and reduce until thickened, 25 to 30 minutes. Meanwhile, let the brisket cool for 10 minutes, then thinly slice it against the grain. Once the cooking liquid is reduced, add the sliced brisket back to the pot to warm through. Transfer to a platter and garnish with chopped parsley, then serve.
Milk and Water Bread Recipe
Type: Milk and Water Bread Free Cooking Recipe - Bread Good stuff! Ingredients / Directions 1 cup(s) scalded milk1 cup(s) boiling water1 tablespoon lard1 tablespoon butter2? teaspoons salt1 yeast cake dissolved in? cup(s) lukewarm water6 cup(s)s sifted flouror one cup(s) white flour a
pappardelle with dried porcini and thyme tomato and mascarpone sauce
1 clove of garlic finely chopped
1 good handful of thyme picked
3/4 tomato sauce recipe (qv basic tomato sauce)
salt and freshly ground black pepper 455g pappardelle (qv pappardelle
fresh parmesan cheese grated
Place the dried mushrooms in a small bowl and add about 285m1 boiling water.
Make sure all the mushrooms are submerged and leave them for 10 to 15 minutes.
Put the olive oil and garlic into a thickbottomed semi hot pan and allow to cook without colouring.
Pick out the soaked porcini (reserving the liquor) shake off any excess moisture and add to the pan with the thyme be careful because it will spit a little.
As the garlic begins to colour gently pour in some of the liquor that you soaked your mushrooms in (don
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Smoked Lamb Rack with PORCINI Mushrooms Crusted, Saffron Polenta and Cherry Tomato Sauce
Smoked Lamb Chop with PORCINI Mushrooms Crusted, Saffron Polenta and Cherry Tomato Sauce
Smoked Lamb Rack or lamb chop with porcini mushrooms crusted is an easy recipe with a fancy restaurant looking dish. The porcini mushooms crusted within the smoked lamb rack or lamb chop made an earthy and pungent mushrooms fragrance along with the smoky flavour. I guess no one could regret this, even for a non-lamb person. As a lamb person, i love to cook and also eat lamb all the way. Roasted, grilled, stewed and you name it. Luckily,when i checked to my fellow friends blog, she made a smoked lamb leg with rosemarry rubs, wow it’s sound great since any gamey meat is suits with smoking technique. It’s a kinda shame on me, since i’m a huge fans of lamb and never even thought to smoked it before. Ever since i’m made my homemade smoked salmon, homemade smoked beef and homemade tea smoked goose, i’ve always craving for homemade smoking without smokers house, just using a simple old crockpot.
Dried porcini mushrooms for making porcini mushrooms powder
Porcini mushrooms powder crusted lamb rack or lamb chop is a popular in western style cuisine, especially in France, Italy and Spain, the producent of porcini mushrooms. Actually porcini mushrooms powder is not only great for crusted, but also for stuffing like my Chicken Ballotine Recipe with Spinach, Minced Chicken and Porcini Mushrooms Powder Stuffing. Porcini mushrooms (Boletus Edulis ) is an edible mushroom with a very potent mushrooms aroma. The dried porcini mushrooms is considered as delicacy and fancy gourmet ingredient. Powdered dried porcini is good for sauce flavouring, rubs and make an intense mushroom aromas in pasta, pie filling etc. Btw, this is my first ebay ingrident that succesfully shipped from Italy. Porcini mushrooms is quite pricey, it s only 20 grams and cost me about 20 USD for shipped that to Indonesia, well the 6 USD of it for international shipping cost. When i first toasted the mushrooms, the kitchen is smells so good with a very deep and earthy aromas . I guess the mushrooms worth for the price when i processed that info powder, preety damn good ingredient. First trial of my new kitchen ingredient is to make a crusted layer on smoked lamb chop.
Porcini Mushrooms Crusted Smoked Lamb Chop
Homemade Smoking Lamb Rack or Lamb Chop is actually so easy. Just like my homemade tea smoked salmon, tea smoked lamb rack needed prior lamb rack surface drying out to make a pellicle first. The Pellicle layer is needed to mantain and keep the juice inside the meat and not dripping out during the smoking process. After slighly curing the lamb chop with powdered porcini and cajun seasoning, the lamb chop patted dry with clean paper towel and laid in front of fan or air conditioner for about 20 minutes to dried out the surface. You can made this happed by put the cured lamb uncovered in the fridge overnight prior to smoking. Usually i use rice as a homemade smoked agent, but since my grandmas is concern on “wasting” for smoking agent, she ask me to use my leftover dried corn from feeding the goose for my Confit d’Oie/Goose Confit. The dried corn works well as smoking agent. Beside changing the smoking agent, today i try to smoked the lamb leg in a very low flame to infused the smoke flavour to the lamb chop even better. After that, i dragged the smoked lamb chop in a powdered porcini mushroom then pan fried it to make a crusted porcini mushroom layer.
Smoked lamb with porcini mushroom crusted: great flavour combination!
Saffron infused polenta is a great pairing for this tea smoked lamb rack. The basic recpe for making saffron polenta is so simple, you need to follow the package instruction adn add the saffron in the cooking process. For enrich the dish flavour, i add tangy and refreshing burst of cherry tomato concase with a little touch of cayenne or chili pepper. It’s all easy, fancy and heavently lamb recipe!
- 2 ounces dried Polish mushrooms (or porcini)
- 2 tablespoons butter
- 1 large onion (coarsely chopped)
- 8 ounces mushrooms (sliced fresh or canned reserve liquid)
- 1 teaspoon vegetable base (or chicken)
- Salt and pepper to taste
- 1 cup sour cream
- 2 tablespoons all-purpose flour
Place dried mushrooms in a heatproof bowl and pour 2 cups boiling water over. Let steep 1/2 hour. Meanwhile, in a medium saucepan, saute onion in butter until caramelized. If using fresh mushrooms, add to the saucepan once the onions are translucent. Otherwise, place undrained canned mushrooms in the pan once the onions have fully caramelized.
Using your fingers, lift the dried mushrooms out of their soaking liquid and add to the pan with onions. Carefully add the soaking liquid to the pan, making sure not to disturb the sediment at the bottom. Add base, and salt and pepper to taste (if using canned mushroom liquid, you probably won't need to add any salt). Bring to a boil, reduce heat and simmer, covered, 30 minutes.
In a medium bowl, fork blend 2 tablespoons flour into sour cream. Temper the sour cream by adding 3 ladles of hot mushroom liquid, 1 ladle at a time, and whisking until smooth. Slowly pour the tempered sour cream into the mushroom sauce, whisking constantly. Simmer 5 to 10 minutes until thickened and raw flour taste is cooked out.
Pasta With Dried Mushrooms and Tomato Sauce
This meaty, savory pasta sauce is just one reason to keep dried porcini mushrooms on hand. Along with intense flavor, porcinis are an excellent source of riboflavin and niacin, and a good source of selenium and potassium. They also contain a powerful antioxidant called L-ergothioneine.
1 ounce dried porcini mushrooms (about 1 cup)
1 tablespoon extra virgin olive oil
1/4 cup finely chopped onion or shallot
2 to 3 plump garlic cloves, minced
1 (28-ounce) can chopped tomatoes in juice, coarsely pureed in a food processor fitted with the steel blade
1 teaspoon fresh thyme leaves, chopped, or 1/2 teaspoon dried thyme
1 pound fusilli or other pasta of your choice
1. 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.
2. 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 1 minute, until fragrant, then add the mushrooms and stir together for another minute or 2, until fragrant. Add the tomatoes and their juice, the mushroom soaking liquid, 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, about 15 to 20 minutes. Add a generous amount of pepper, taste and adjust seasonings. Keep warm.
3. 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 suggested time is up. 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.
Yield: Serves 6
Advance preparation: The sauce will keep for 3 or 4 days in the refrigerator and can be frozen. You can make the recipe through Step 2 and hold the sauce on the top of the stove for a few hours.
Dried Porcini and Tomato Sauce with Fusilli
Add the mushrooms in a bowl or a measuring cup and cover with hot water.
Let soak about 30 minutes, until 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 or under running water and coarsely chop.
Measure out ¼ cup of the mushroom soaking liquid.
Heat a large pot of water for the pasta.
Add the oil in a large, wide, heavy nonstick frying pan over medium heat and stir in the shallots or onion.
Cook, stirring, until tender, 4 to 6 minutes.
Stir in the garlic and cook for 1 minute, until fragrant, then stir in the mushrooms and cook for another 1 to 2 minutes, until fragrant, stir constantly.
Pour in the tomatoes and their juice, the reserved ¼ cup of mushroom soaking liquid, the thyme and ½ teaspoon salt.
When the tomatoes start bubbling, lower the heat to medium and cook, stirring often, until thick and fragrant, 18 to 20 minutes.
Stir in black pepper and salt and to taste. Keep warm.
When the pasta water comes to a boil, add a tablespoon of salt into the pasta.
Cook al dente, following the timing directions on the package but checking a minute or two before the suggested time is up.
Remove ¼ cup of the pasta cooking water and stir into the mushroom sauce.
When the pasta is cooked through but still firm to the bite, remove another ½ 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 a few tablespoons of the pasta cooking water or more of the mushroom soaking liquid.