“When you’re stuck in a bachelor pad with limited ingredients and tools but you still want to make quality food – recipes like this emerge.” – Chantay Campbell, Greedy Girl Cooks
I’m always trying to find ways to trick my family into eating mushrooms that they ‘claim’ to dislike. What better way to serve some than in pasta sauce?
- 3 Tbsp. olive oil
- 16 oz. mushrooms
- 1 large onion 2 cups, chopped
- 6 large beefy tomatoes
- 1 small bunch basil
- 1 large bunch parsley
- 10 garlic cloves
- 2 sprigs rosemary leaves
- 2 12 oz. cans tomato paste
- 3 cups water
- 3-4 Tbsp. dried oregano I love oregano!
- 3 tsp. sugar
- 1-1 ½ Tbsp. sea salt
- ¼ tsp. black pepper
- 1 Tbsp. onion powder
- 3 bay leaves
Roughly chop the mushrooms, stems and all. Over high heat, heat the oil in a large, deep pot and sauté mushrooms until browned and reduced in volume. Add the onions and cook until they are very tender.
While the onions are cooking, in a blender combine the tomatoes, basil, parsley, garlic cloves and rosemary leaves. Blend until everything is complexly pureéd.
When the onions and mushrooms are softened and fragrant, add the tomato herb pureè to pot and cook for a few minutes. Add the tomato paste and water and stir until the tomato paste is dissolved.
Add the oregano, sugar, salt, black pepper and onion powder and stir to combine. Reduce heat to very low and add the bay leaves; let simmer for 30 minutes.
Remove pot from heat, remove the bay leaves and allow to cool slightly. Blend the mixture until just slightly chunky.
Use in your favorite recipes immediately or store in the refrigerator over night to allow flavours to bloom. Use the next day.
Recipe & Photograph by Chantay Campbell
The recipe Mushroom Marinara Sauce appeared first on Greedy Girl Cooks.