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Does anyone remember a spaghetti sauce that used mushroom broth?
- Thread starter anna_x
- Start date
Not exactly what you asked for... REC: Penne with Mushroom Pesto
I love the pesto as a pasta sauce, but it also is great as a topping for crostini.
* Exported from MasterCook *
Penne With Mushroom Pesto
Recipe By :Cooking Live
Serving Size : 4
Categories : Food Processor Cooking Healthy And Hearty
Pasta Tried & True
Amount Measure Ingredient -- Preparation Method
4 Tablespoons Extra Virgin Olive Oil
10 Ounces Fresh White Mushrooms, Chopped Fine -- see notes
1 Tablespoon Worcestershire Sauce
1 Tablespoon Dry Sherry -- optional
1 Clove Garlic, Mashed To A Paste With -- 1/4 teas. salt
1/4 Cup Pine Nuts -- see notes
1/4 Cup Freshly Grated Parmesan
1/2 Cup Fresh Parsley Leaves, Washed & Spun Dry -- packed
1 Pound Penne Rigate, Or Other Tubular Pasta
In a 6-quart pot, bring 5 quarts salted water to a boil for pasta.
Make pesto: In a 10 to 12 inch nonstick skillet, heat 1 tablespoon olive oil over moderately high heat until hot but not smoking. Saute mushrooms with Worcestershire and sherry, salt and pepper to taste, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown, about 10 minutes.
In a food processor, puree mushroom mixture with garlic, pine nuts, Parmesan and remaining 3 tablespoons olive oil. Add parsley and blend until parsley is chopped fine. Pesto keeps, surface covered with plastic wrap, chilled, 1 week.
Cook pasta in boiling water until al dente. Reserve 1 cup cooking water and drain pasta.
In a large bowl, whisk the pesto and 2/3 cup reserved cooking water. Add pasta and toss well, thinning pesto, if necessary, with remaining reserved cooking water.
Serve immediately.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 175 Calories; 18g Fat (90.8% calories from fat); 2g Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 37mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Fat; 0 Other Carbohydrates.
Serving Ideas : Great with a salad and crusty bread.
NOTES : The easiest way to finely chop the mushrooms is in the food processor.
I used walnuts instead of pine nuts and it worked very well. .
I love the pesto as a pasta sauce, but it also is great as a topping for crostini.
* Exported from MasterCook *
Penne With Mushroom Pesto
Recipe By :Cooking Live
Serving Size : 4
Categories : Food Processor Cooking Healthy And Hearty
Pasta Tried & True
Amount Measure Ingredient -- Preparation Method
4 Tablespoons Extra Virgin Olive Oil
10 Ounces Fresh White Mushrooms, Chopped Fine -- see notes
1 Tablespoon Worcestershire Sauce
1 Tablespoon Dry Sherry -- optional
1 Clove Garlic, Mashed To A Paste With -- 1/4 teas. salt
1/4 Cup Pine Nuts -- see notes
1/4 Cup Freshly Grated Parmesan
1/2 Cup Fresh Parsley Leaves, Washed & Spun Dry -- packed
1 Pound Penne Rigate, Or Other Tubular Pasta
In a 6-quart pot, bring 5 quarts salted water to a boil for pasta.
Make pesto: In a 10 to 12 inch nonstick skillet, heat 1 tablespoon olive oil over moderately high heat until hot but not smoking. Saute mushrooms with Worcestershire and sherry, salt and pepper to taste, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown, about 10 minutes.
In a food processor, puree mushroom mixture with garlic, pine nuts, Parmesan and remaining 3 tablespoons olive oil. Add parsley and blend until parsley is chopped fine. Pesto keeps, surface covered with plastic wrap, chilled, 1 week.
Cook pasta in boiling water until al dente. Reserve 1 cup cooking water and drain pasta.
In a large bowl, whisk the pesto and 2/3 cup reserved cooking water. Add pasta and toss well, thinning pesto, if necessary, with remaining reserved cooking water.
Serve immediately.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 175 Calories; 18g Fat (90.8% calories from fat); 2g Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 37mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Fat; 0 Other Carbohydrates.
Serving Ideas : Great with a salad and crusty bread.
NOTES : The easiest way to finely chop the mushrooms is in the food processor.
I used walnuts instead of pine nuts and it worked very well. .
Rec: Spaghetti with Mushroom & Tomato Sauce. I found this in my Living Cookbook collection, looks
somewhat like what you said. It is a Cook's Illustrated recipe. I hear you on the giant pack of mushrooms, I've bought them, then had to scramble to use before they went bad. They've raised the price so much on the cremini that I think I'm better off with the grocery store bulk ones at $3.50 or so a lb.
Spaghetti with Mushroom & Tomato Sauce
A double dose of mushrooms - fresh portobellos and dried porcini - makes a hearty, flavorful sauce.
1 oz dried porcini mushrooms, rinsed well
1 cup low-sodium chicken broth
4 oz pancetta, cut into 1/2-inch pieces
1/2 lb portabello mushrooms (2 large), stems and gills removed and discarded, caps cut into 1/2-inch pieces (about 1 1/2 cups)*
3 Tbs extra-virgin olive oil
4 medium cloves garlic, peeled and sliced thin
1Tbs tomato paste
2 tsp minced fresh rosemary leaves
1 14 1/2-oz can whole tomatoes, roughly crushed by hand
table salt and ground black pepper
1 lb spaghetti
For serving
grated Pecorino Romano cheese
Place porcini and broth in small microwave-safe bowl; cover with plastic wrap and cut several steam vents in plastic with paring knife. Microwave on high power 1 minute, until broth is steaming. Let stand until mushrooms soften, about 10 minutes. Lift mushrooms from broth with fork and finely chop. Strain broth through fine-mesh strainer lined with large coffee filter into medium bowl. Set aside mushrooms and broth.
Heat pancetta in 12-inch skillet over medium heat; cook, stirring occasionally, until rendered and crisp, 7 to 10 minutes. Add portobellos, chopped porcini, olive oil, garlic, tomato paste, and rosemary; cook, stirring occasionally, until all liquid has evaporated and tomato paste starts to brown, 5 to 7 minutes. Add reserved chicken broth, crushed tomatoes, and their juices; increase heat to high and bring to simmer. Reduce heat to medium-low and simmer until thickened, 15 to 20 minutes. Season with salt and pepper to taste.
While sauce simmers, bring 4 quarts water to boil in large Dutch oven. Add 1 tablespoon salt and pasta; cook until al dente. Drain pasta, reserving 1/2 cup cooking water, and return to pot. Add sauce to pasta and toss to combine. Adjust consistency with reserved pasta water and season with salt and pepper to taste. Serve, passing Pecorino separately.
Servings: 4
Tips
*Use a spoon to scrape the dark brown gills from the portabellos.
somewhat like what you said. It is a Cook's Illustrated recipe. I hear you on the giant pack of mushrooms, I've bought them, then had to scramble to use before they went bad. They've raised the price so much on the cremini that I think I'm better off with the grocery store bulk ones at $3.50 or so a lb.
Spaghetti with Mushroom & Tomato Sauce
A double dose of mushrooms - fresh portobellos and dried porcini - makes a hearty, flavorful sauce.
1 oz dried porcini mushrooms, rinsed well
1 cup low-sodium chicken broth
4 oz pancetta, cut into 1/2-inch pieces
1/2 lb portabello mushrooms (2 large), stems and gills removed and discarded, caps cut into 1/2-inch pieces (about 1 1/2 cups)*
3 Tbs extra-virgin olive oil
4 medium cloves garlic, peeled and sliced thin
1Tbs tomato paste
2 tsp minced fresh rosemary leaves
1 14 1/2-oz can whole tomatoes, roughly crushed by hand
table salt and ground black pepper
1 lb spaghetti
For serving
grated Pecorino Romano cheese
Place porcini and broth in small microwave-safe bowl; cover with plastic wrap and cut several steam vents in plastic with paring knife. Microwave on high power 1 minute, until broth is steaming. Let stand until mushrooms soften, about 10 minutes. Lift mushrooms from broth with fork and finely chop. Strain broth through fine-mesh strainer lined with large coffee filter into medium bowl. Set aside mushrooms and broth.
Heat pancetta in 12-inch skillet over medium heat; cook, stirring occasionally, until rendered and crisp, 7 to 10 minutes. Add portobellos, chopped porcini, olive oil, garlic, tomato paste, and rosemary; cook, stirring occasionally, until all liquid has evaporated and tomato paste starts to brown, 5 to 7 minutes. Add reserved chicken broth, crushed tomatoes, and their juices; increase heat to high and bring to simmer. Reduce heat to medium-low and simmer until thickened, 15 to 20 minutes. Season with salt and pepper to taste.
While sauce simmers, bring 4 quarts water to boil in large Dutch oven. Add 1 tablespoon salt and pasta; cook until al dente. Drain pasta, reserving 1/2 cup cooking water, and return to pot. Add sauce to pasta and toss to combine. Adjust consistency with reserved pasta water and season with salt and pepper to taste. Serve, passing Pecorino separately.
Servings: 4
Tips
*Use a spoon to scrape the dark brown gills from the portabellos.
This must be the recipe that Pat referenced. I knew that sounded familiar, lol.
http://eat.at/swap/forum1/194850_Rec_$4_Spaghetti_That's_Almost_As_Good_As_$24_Spaghetti__When_I_saw_this
http://eat.at/swap/forum1/194850_Rec_$4_Spaghetti_That's_Almost_As_Good_As_$24_Spaghetti__When_I_saw_this
Yes, when Curious posted it, I wondered why not just cook mushrooms in the sauce,,,
I've always preferred thick meaty sauces so I guess this recipe is not for me. On the other hand, it seems a mushroom broth could be frozen and added to other dishes. I may do that.
The collective memory here is amazing! Thank you!
I've always preferred thick meaty sauces so I guess this recipe is not for me. On the other hand, it seems a mushroom broth could be frozen and added to other dishes. I may do that.
The collective memory here is amazing! Thank you!
I am intrigued by the recipe because it builds so much on each layer--and is
recommended by a good chef's take on another good chef's recipe.
No reason you couldn't make the sauce and add some cooked chicken chunks to it for the final serving. Or even something like a sauce for a braised short rib with pasta (I'd use pappardelle).
I am also drawn to it because Curious says it was so good!! ;o)
recommended by a good chef's take on another good chef's recipe.
No reason you couldn't make the sauce and add some cooked chicken chunks to it for the final serving. Or even something like a sauce for a braised short rib with pasta (I'd use pappardelle).
I am also drawn to it because Curious says it was so good!! ;o)
colleenmomof2
Well-known member
Making zucchini spaghetti with our leftover frozen spaghetti sauce
Slice zucchini lengthwise into 2 pieces, cover with spaghetti sauce and foil. Bake until zucchini is just cooked. Sprinkle with favorite cheese and return uncovered to oven for several minutes to melt. Serve over/beside favorite pasta.
Often I nuke zucchini (pour off excess liquid) and warm sauce before combining and baking for a quicker dinner prep. Colleen
Slice zucchini lengthwise into 2 pieces, cover with spaghetti sauce and foil. Bake until zucchini is just cooked. Sprinkle with favorite cheese and return uncovered to oven for several minutes to melt. Serve over/beside favorite pasta.
Often I nuke zucchini (pour off excess liquid) and warm sauce before combining and baking for a quicker dinner prep. Colleen
REC: 4 dollar spaghetti sauce that tastes almost as good as 24 dollar sauce
The following is very basic and very good and make it just the way written below:
4 Dollar Spaghetti Sauce That Tastes Almost As Good As 24 Dollar Sauce
4 ounces white button mushrooms, thinly sliced
3/4 cup peeled garlic cloves (4 ounces, from about 4 heads; use your scale here)
2/3 cup extra-virgin olive oil
Two 28-ounce cans peeled Italian tomatoes with their juices
Salt
Freshly ground pepper
1 pound spaghetti
1/4 cup torn basil leaves
Freshly grated Parmigiano-Reggiano cheese, for serving
In a saucepan, bring the mushrooms and 3 cups of water to a boil. Simmer over moderate heat until the broth is reduced to 1 cup, 1 hour. Strain and discard the mushrooms.
Meanwhile, in a small saucepan, bring the garlic and olive oil to a boil. Simmer over moderately low heat, stirring, until the garlic is very tender and golden, about 30 minutes.
In a large enameled cast-iron casserole or Dutch oven, bring the tomatoes and the garlic and oil to a boil. Add the mushroom broth and, using an immersion blender, puree the sauce until smooth. Bring the sauce back to a boil, then simmer over moderately low heat until thickened, about 1 hour. Season the sauce with salt and pepper.
Cook the spaghetti in a large pot of salted boiling water until al dente. Drain the spaghetti and return to the pot. Add 2 cups of the sauce and cook, tossing, for 1 minute. Transfer the spaghetti to bowls, top with the basil and serve with grated cheese.
The following is very basic and very good and make it just the way written below:
4 Dollar Spaghetti Sauce That Tastes Almost As Good As 24 Dollar Sauce
4 ounces white button mushrooms, thinly sliced
3/4 cup peeled garlic cloves (4 ounces, from about 4 heads; use your scale here)
2/3 cup extra-virgin olive oil
Two 28-ounce cans peeled Italian tomatoes with their juices
Salt
Freshly ground pepper
1 pound spaghetti
1/4 cup torn basil leaves
Freshly grated Parmigiano-Reggiano cheese, for serving
In a saucepan, bring the mushrooms and 3 cups of water to a boil. Simmer over moderate heat until the broth is reduced to 1 cup, 1 hour. Strain and discard the mushrooms.
Meanwhile, in a small saucepan, bring the garlic and olive oil to a boil. Simmer over moderately low heat, stirring, until the garlic is very tender and golden, about 30 minutes.
In a large enameled cast-iron casserole or Dutch oven, bring the tomatoes and the garlic and oil to a boil. Add the mushroom broth and, using an immersion blender, puree the sauce until smooth. Bring the sauce back to a boil, then simmer over moderately low heat until thickened, about 1 hour. Season the sauce with salt and pepper.
Cook the spaghetti in a large pot of salted boiling water until al dente. Drain the spaghetti and return to the pot. Add 2 cups of the sauce and cook, tossing, for 1 minute. Transfer the spaghetti to bowls, top with the basil and serve with grated cheese.