Vegan Recipe: Homemade Pasta with Wild Mushroom Tomato Sauce
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Chef Chloe and Chef Roberto work as a team to bring you his favorite pasta dish that's completely egg free, but just as hearty!
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Fresh Pasta with Wild Mushroom Tomato Sauce
Fresh Pasta:
4 ounces silken tofu
2 cups semolina flour
1 tablespoon plus 1 teaspoon extra virgin olive oil
1 tablespoon water
Pinch of kosher salt
Bread flour, for dusting
1.Put all the ingredients, except the dusting flour, into the bowl of
a food processor. Process the mixture until it forms a ball. Remove
the dough from the processor, place it on a lightly floured work
surface, and knead a few times until it is smooth and elastic. Cover
with plastic wrap and rest in the refrigerator for at least 30 minutes.
2.Cut the pasta dough into quarters. Roll one quarter out using a
pasta machine or with a rolling pin. Roll it nice and thin, about
1/16th inch in thickness, or on the number 5 setting of a pasta
machine. Be sure to dust frequently with bread flour. Cut the
pasta into the desired shape, using a pasta machine, or cutting it
with a sharp knife or pizza wheel. Repeat the procedure using the
remaining pasta dough.
3.Cook the pasta in a generous amount of boiling, salted water for
2 to 3 minutes, drain, and toss with wild mushroom tomato sauce.
Yield: 1-pound pasta dough
Wild Mushroom Tomato Sauce:
2 cups water
2 ounces dried porcini mushrooms
2 tablespoons high-heat oil such as safflower or grapeseed oil
1 large white or yellow onion, small dice
1 pound shiitake mushrooms, thinly sliced
4 garlic cloves, minced
1 teaspoon dried oregano
1/2 cup red wine
4 vine-ripened tomatoes, medium dice
15 fresh basil leaves, cut into chiffonade
Kosher salt and freshly ground black pepper
1.Rinse the dried mushrooms in very cold water to remove any
grit and dust. In a small pan, bring 2 cups of water to a simmer and
remove it from the heat. Add the dried mushrooms and let them
steep for 10 minutes. Drain the mushrooms and allow the liquid to
sit undisturbed.
2.Heat a large saucepan over high heat, add the oil, and wait until
it shimmers. Add the chopped onions and stir with a wooden spoon
until the onions are lightly browned, about 8 minutes. Add the
shiitake mushrooms and sauté until they release their juices and
begin to brown. Add the minced garlic and the oregano and stir
for 2 minutes. Add the red wine and simmer until the liquid has
reduced by half.
3.Add the diced tomatoes and the reconstituted porcini
mushrooms. Carefully pour in the top three-quarters of the
mushroom soaking water and discard the remainder, which may
contain dust and sand. Simmer the sauce for 10 minutes over low
heat. Stir in the basil and season to taste with salt and pepper.
Yield: 4 cups sauce
Tagliatelle with Porcini Tomato Sauce by I love Italian Food
The ingredients of our Tagliatelle from Emilia cooked by the friends of I love Italian Food, the association that promotes and defend the real Made in Italy all over the world. The result? A delicious dish of Tagliatelle with Porcini Tomato Sauce!
Mushroom Pasta
This is a mushroom pasta that's nice and juicy, in no way dry and dull even though it's not lavished with a cream based or tomato sauce. This pasta is buttery and garlicky, and it's 6 ingredient magic at its best.
Plus my little trick to make extra buttery mushrooms using LESS butter!
PRINT RECIPE:
Red Tomato and Porcini Mushroom Flavorful Sauce| Organic Sauces, Mushroom Sauce | Tomato Sauce
#RedTomatoandPorciniMushroomFlavorfulSauce #Realgourmetfood
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How to make a porcini mushroom sauce?
Ingredients
500 ml chicken stock
200 ml crème fraîche
50 g butter
50 g dried porcini
200 g chestnut mushroom
1 shallot
1 sprig thyme
Method
1. Chop the shallot.
2. Wash the mushrooms and chop them coarsely.
3. Sauté the onion in the butter till soft, add the mushrooms, dried porcini and thyme and stir fry.
4. Add the stock and cook for about 20 minutes without a lid so the liquid can reduce.
5. Add the crème fraîche and simmer for 5 minutes.
Strain the liquid through a fine-mesh sieve into a small saucepot and season with salt.
6. Keep warm and foam up with a handheld blender when serving.
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Creamy Mushroom Sauce Recipe
Today I'm making my easy creamy garlic mushroom sauce. This cream of mushroom sauce recipe is one of my top mushroom recipes as it's very versatile and pairs beautifully with so many dishes. In this video I made creamy mushroom pasta but you can add it to almost anything you like. This sauce can also be made in a large batch and stored to use in different ways during the week!
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*INGREDIENTS*
1/2 lb / 200g mushrooms
6-7 (1 tbsp) garlic
1 medium white/yellow onion (1 small purple onion)
1 tbsp butter
1 cup chicken stock/vegetable
1/3 cup heavy cream
1/3 cup parmesan cheese
1 tbsp dried oregano
bunch of parsley
salt and pepper
• No stock?
You can use stock cubes dissolved in 1 cup of water. Or use plain water but the flavor will be slightly mellowed
• No oregano/parsley?
You can use Italian herb mix, basil or rosemary also pair well with mushrooms
• No heavy cream?
Substitute with evaporated milk/half and half/fresh cream. The duration of cooking and texture will need to be altered
• No parmesan cheese?
Any cheese that will melt smoothly without causing stringiness can be used. Alter the quantity as needed
Tips:
• Mushrooms need to be cooked until it's browned to release maximum flavor
• Be weary of salt if used store-bought stock. To be safe use low sodium stock or alter the measurements depending on your stock
• In case it ends up too salty, add sugar to balance the saltiness
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#creamymushrooms #mushroom #mushroomsauce