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DUKE STREET MUSHROOM PASTA SAUCE




Source of Recipe


Simple Daily Recipes
DUKE STREET MUSHROOM PASTA SAUCE

Looking for a meaty pasta sauce without any meat? Here it is! Thick and exploding with rich flavors, this mushroom pasta sauce recipe is a keeper in my cookbook binder.

HERE'S ALL IT TAKES

1/4 cup good olive oil
1 medium yellow onion, chopped
12-15 whole garlic cloves
8 to 10 small, 2-inch Portabella mushrooms, thickly sliced
2 teaspoons dried parsley
1 teaspoon dried Italian seasoning
3/4 teaspoon dried rubbed sage
1/3 cup balsamic vinegar
2 28-0unce cans San Marzano plum tomatoes, partly pureéd
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
Prep all the vegetables. Partly puree the plum tomatoes, leaving a few tomato chunks here and there. Set aside.

In a dutch oven over medium heat, cook the onions, whole garlic cloves, mushrooms, parsley, Italian seasoning and rubbed sage in olive oil until the onions are translucent but not browned. If the mushrooms have absorbed the oil and the pot seems dry, drizzle in a little more oil.

Pour in the balsamic vinegar and cook for 3 to 4 minutes, until the initial vinegar aroma has subsided. It should start to thicken. Pour in the pureéd tomatoes. Bring to a boil, then reduce heat to low. Stirring occasionally, uncovered, for 45 minutes. Sauce will thicken more after it cools down.