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How To make Mushrooms and Dried Tomato Sauce
1/2 oz Dried porcini
1 c Boiling water
3 Sun-dried tomatoes
2 ts Fresh rosemary or 1/2
ts Dried 2 Garlic cloves
1 tb Chopped parsley
1 sm Onion, finely diced
White wine for sauteing the Onion 1/2 lb Fresh mushrooms, roughly
Chopped into irregular Pieces Salt Freshly ground pepper 10 To 12 ounces pasta
Soak the tomatoes and porcini in boiling water for about a half hour, then chop them into small pieces. Reserve the soaking liquid. Finely chop the rosemary, garlic, and half the parsley together. (This looks so pretty!) Saute the mushrooms, tomatoes, onion, and garlic-herb mixture in the wine for about a minute. Add salt, a generous amount of pepper, and cook over medium-high heat until the mushrooms begin to give up their liquid, after 3-4 minutes. Carefully pour the soaking liquid from the mushrooms and tomatoes into the pan (it may have sand on the bottom). Bring to a boil; then lower the heat and simmer for 15 minutes. Taste for salt and pepper. Posted by Cindy_Bloch@transarc.com to the Fatfree Digest [Volume 13 Issue 30] Dec. 30, 1994. :(Adapted from the Savory Way): FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. 1.80?
How To make Mushrooms and Dried Tomato Sauce's Videos
My favorite pantry-friendly weeknight dinner! #shorts
This Sun-Dried Tomato Pasta is made with al dente pasta tossed together with a homemade cashew cream sauce, tender mushrooms, flavor-packed sun-dried tomatoes, vibrant spinach until thick and creamy. Get ready to bring the flavors of Italy to your dinner table in just over 30 minutes.
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Easy to Make Sundried Tomato Pasta | Colavita
Do you want an easy dinner that'll take moments to make but look and taste like it took days? This is definitely the dish! This pasta is light and savory all at the same time. It'll be sure to add a unique touch to your dinner while remaining a classic staple for months to come!
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For more recipes and inspiration, check out
Tuscan Mushrooms in Sun-dried Tomato Sauce
A great dinner recipe from Kitchen Sanctuary. I share my adaptation on the blog:
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:
Sun Dried Tomato & Mushroom Ragú over Pasta
Congratulations to Chef Jim Bradley for his Sun Dried Tomato & Mushroom Ragu over Pasta! ????
A meld of a mushroom medley give this dish an umami flavor infused with the rich yet sweet flavor of sun dried tomatoes! #BellaSunLuci
Link to #recipe:
Bella Sun Luci Julienne Cut Sun Dried Tomatoes in Olive Oil with Italian Herbs:
Bella Sun Luci Sun Dried Tomato Chipotle Topper Sauce:
VEGAN PORTOBELLO MUSHROOM RECIPE WITH CREAMY SUN-DRIED TOMATO SAUCE | Frey and Maria
Hey guys, thank you for taking the time to watch our video! ????
Looking for that perfect meal this weekend? We made this delicious #mushrooms coated with a creamy sun-dried tomato sauce. ???????? It’s a very satisfying dish and steamed rice pairs really well with this. Any leftover can be stored in the fridge and the best part is when you reheat it, it becomes even more flavorful. ????
MUSHROOMS WITH CREAMY SUN-DRIED TOMATO SAUCE ✨
Ingredients:
6 pcs Portobello mushrooms
1 cup cashew milk
1 tbsp. Italian seasoning
1 tsp Dijon mustard
1/4 cup fresh parsley, chopped
2 tsp crushed garlic
1 tsp miso paste
1 cup sun-dried tomatoes
3/4 cup soy milk
1 tbsp. onion powder
1 tbsp. garlic powder
1 tsp ground ginger
1 tbsp. lemon juice
2 tsp smoked paprika
1 tbsp. ground cumin
1/2 cup cornstarch
1/4 cup of water
salt and pepper to taste
Method
First, clean the mushrooms. Twist off the stem and remove the gills. Using a spoon, gently scrape out the inner gills. After that, chop the mushroom stems and save it for later.
In a large mixing bowl, add the cornstarch, smoked paprika, garlic powder, ground cumin, onion powder, ground ginger and salt & pepper to taste. Mix it well and set aside.
Make the vegan buttermilk by combining the soy milk and lemon juice. Stir to combine and let the mixture rest for 10 minutes to curdle. Transfer it in a medium-sized bowl. Dip the mushrooms in the vegan buttermilk and them dredge it in the cornstarch mixture.
Line them in a baking sheet and bake in the oven for 10-15 minutes at 200 degrees Celsius or 392 degrees Fahrenheit.
In a cast iron skillet, add the sun-dried tomatoes, chopped mushroom stems, crushed garlic and Italian seasoning. Cook for 3 minutes. After that, pour the cashew milk into the pan. Add the miso paste, Dijon mustard and 1/4 cup of water. Mix until well combined. Place the baked mushrooms back into the pan, making sure that they are well coated with the sauce. Sprinkle chopped parsley on top, transfer into a plate and enjoy with bread or steamed rice.
*Feel free to adjust the recipe measurements according to your preference. Cheers! ????
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#plantbased #vegan #mushroomsincreamysundriedtomatosauce