Shazaam Mushroom Spaghetti Sauce Recipes

GARLIC MUSHROOM PASTA RECIPE

Steps:

• Cook the pasta to al dante in boiling salted water according to box instructions. Keep 1 cup of the pasta cooking water then drain the pasta.
• In a large skillet, heat the olive and butter over medium-high heat, add the shallots and garlic and cook, tossing regularly for 2 to 3 minutes (manage the heat so that the garlic does not burn).
• Add all the mushrooms and toss them around in the pan for a couple of minutes, adding another drizzle of extra virgin olive oil. Season with a good pinch of kosher salt, black pepper and the rosemary. Cook the mushrooms for about 7 to 10 minutes, tossing occasionally, until they turn color and release their juices.
• Add the tomato paste, wine and about ½ to 3/4 cup of the pasta cooking water. Cook over medium heat for about 4 to 5 minutes (this becomes your mushroom pasta sauce).
• Add the cooked pasta to the mushroom sauce. Toss to combine. If needed add a little bit more of the pasta cooking water.
• Stir in Parmesan cheese and finish with a sprinkle of parsley, walnuts and red pepper flakes. Serve immediately!

SHAZAAM MUSHROOM SPAGHETTI SAUCE

Steps:

• Finely chop the mushrooms and garlic cloves in a food processor. (I leave a few out, and roughly chop them, to make the sauce chunky.).
• Saute all the mushroom and garlic in olive oil on medium high heat in an deep saute pan or an everyday pan.
• After 2-3 minutes, add oregano, basil, garlic powder and onion powder, and red pepper.
• Continue cooking for an additional 3-4 minutes.
• Add the tomato sauce and the crushed and diced tomatoes.
• Salt and pepper to taste.
• Simmer, mostly covered, for about an hour, stirring regularly.
• If the sauce gets too thick, add some water to thin it out.
• Serve over noodles.