Oyster Mushroom Spaghetti With Tomato And Basil Sauce Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and transfer to a serving bowl.
• Melt butter in a large skillet over medium heat. Add mushrooms; cook and stir until tender and lightly browned, about 5 minutes. Stir in parsley, salt, and black pepper; cook until flavors combine, about 1 minute. Pour in heavy cream. Bring to a gentle boil; cook until sauce thickens slightly, about 5 minutes.
• Pour sauce over pasta in the serving bowl; toss to combine. Add green onions and Parmesan cheese; toss until combined.

Steps:

• Cook spaghetti as per package directions. Rinse and set aside.
• Heat oil in a skillet. Add chopped onions and garlic. Sauté until golden, then add the chopped oyster mushrooms. Add wine and sauté until the mushrooms are tender.
• Add chopped peeled tomatoes, dry basil, chili powder, salt and pepper. Cook for another 2-3 minutes.
• When ready pour over the spaghetti and mix gently.
• Serve!

Steps:

• Preheat oven to 350 degrees. Pat chicken dry with paper towels, season liberally with salt and pepper, and set aside. Place a Dutch oven over medium heat and add olive oil. When oil shimmers, add chicken and brown well on both sides.
• Remove chicken from pan and set aside. Add garlic and allow to brown slightly (15 to 30 seconds) then add carrots, onion and mushrooms. Sauté until onions are lightly browned, 10 to 15 minutes.
• Add tomatoes, bay leaf and chicken stock. Bring back to a simmer and nestle chicken leg quarters into tomato sauce, spooning some sauce on top. Cover and transfer to oven to braise until chicken pulls easily away from bone, 45 minutes to 1 hour.
• Transfer chicken to a plate and allow to cool; keep tomato sauce warm. Meanwhile bring 6 quarts of lightly salted water to a boil. Pick cooled chicken meat from bone and return to tomato sauce.
• Cook torchio in salted boiling water until al dente, about 10 minutes. Drain well and add to chicken mixture. Serve garnished with grated pecorino Sardo and fresh oregano.

Steps:

• Blanch the tomatoes and remove the skins. Cut in half lengthwise and scoop out the seeds. Cut the tomatoes crosswise. Set aside in a bowl.
• Heat 3 ounces olive oil in a large, deep skillet over medium-high heat until it smokes slightly. Add tomatoes, salt, pepper and crushed red pepper. Since the tomatoes will reduce and the salt will be concentrated, it is better to season initially with a lighter hand.
• Chop the tomatoes with a potato masher until they are in fine chunks and all their liquid is released. Be sure they are chopped and crushed fine, for a semichunky sauce. Simmer for 25 minutes over medium heat.
• While the sauce simmers, heat the water for the pasta. Cook the spaghetti in salted water about half of the way cooked. Drain, reserving some of the water.
• Taste the sauce and adjust the seasoning if necessary. Add the pasta to the sauce and cook over medium-high heat until all the liquid is absorbed and the pasta is al dente. If the sauce is over-reduced, use the pasta cooking liquid to adjust it.
• At the last moment, remove the pan from the heat; add the extra-virgin olive oil, butter, basil and cheese. Mix thoroughly until the pasta is an orangy color. Taste again and adjust the salt if necessary. Remove to a platter. Serve.

Steps:

• Heat 2 tablespoons olive oil in heavy large skillet over medium heat. Add minced shallot and 1 minced garlic clove and sauté until tender, about 5 minutes. Increase heat to high, add all mushrooms, and sauté until tender, about 5 minutes. Transfer mushroom mixture to bowl.
• Heat remaining 2 tablespoons olive oil in same skillet over medium heat. Add onion, sliced shallot, and remaining 2 garlic cloves; sauté until tender, about 5 minutes. Add diced tomatoes with juices and white wine and simmer 10 minutes. Stir in mushroom mixture and 1/4 cup fresh basil. Remove from heat. Season sauce to taste with salt and pepper; cover to keep warm. (Mushroom sauce can be prepared 1 day ahead. Cover and refrigerate. Rewarm mushroom sauce before continuing.)
• Cook pasta in heavy large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot. Add mushroom sauce to pasta and toss to coat. Add vegetable stock and 1/4 cup Parmesan cheese, tossing to coat. Transfer to bowl; sprinkle sun-dried tomatoes and remaining 1/4 cup basil over. Serve, passing additional Parmesan cheese separately.

Steps:

• Heat the olive oil in a large sauce pan. Lower to medium heat and add the chopped onion. Saute until it starts to brown, 5-10 minutes.
• Add the minced garlic and cook for 2-3 more minutes.
• Add the wine to deglaze the pan, making sure to scrape up all the browned onion and garlic. Cook on medium-high heat until almost all the liquid evaporates, about 5 minutes.
• Stir in the tomatoes, mushrooms, basil, oregano, salt, and pepper. Cover, and simmer on low heat for 15 minutes.