Recipe Sugo di pasta ai funghi all'aglio

Hemulen

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Garlic mushroom pasta sauce
(sounds nicer in Italian
italy.jpg
)

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Preparation time: 20-30 min
Serves 4

Ingredients

1,5 l forest mushrooms (I used rinsed yellowfeet)
2 tbsp ev olive oil
1 yellow onion, chopped
3 pcs one-clove garlic (or 10-12 cloves), chopped
200 g drained sundried tomato cubes (in sunflower oil)
250 g cherry tomatoes, cut into quarters
zest of 1 lemon
A bunch of parsley
70 g rinsed baby spinach
70 g walnuts
A small handful of unpeeled sesame seeds
Salt and pepper to taste
(1-2 dl water)

Fry the rinsed yellowfeet/funnel chanterelles on high heat until all liquid has evaporated (prepare mushrooms according to variety). Set aside.
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Brown the onion in olive oil for a couple of minutes on medium heat. Add the garlic and fry for a minute.
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Add the drained sundried tomato cubes, cherry tomatoes and lemon zest and cook for 5 min.
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Add the chopped parsley and baby spinach and let simmer while you crush the walnuts.
Brown the crushed walnuts and sesame seeds gently on a dry frying pan.
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Mix everything, season with salt and pepper and serve with wholegrain pasta. Add some water, if needed.
 

Morning Glory

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This looks fab! Its somewhat unusual to use tomatoes with mushrooms (although some Indian dishes do so).
 

caseydog

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This looks fab! Its somewhat unusual to use tomatoes with mushrooms (although some Indian dishes do so).

It is pretty common over here. I use mushrooms in tomato sauce pretty regularly. They make a healthy replacement for meat, too.

CD
 

MypinchofItaly

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Garlic mushroom pasta sauce
(sounds nicer in Italian View attachment 47185 )

View attachment 47192

Preparation time: 20-30 min
Serves 4

Ingredients

1,5 l forest mushrooms (I used rinsed yellowfeet)
2 tbsp ev olive oil
1 yellow onion, chopped
3 pcs one-clove garlic (or 10-12 cloves), chopped
200 g drained sundried tomato cubes (in sunflower oil)
250 g cherry tomatoes, cut into quarters
zest of 1 lemon
A bunch of parsley
70 g rinsed baby spinach
70 g walnuts
A small handful of unpeeled sesame seeds
Salt and pepper to taste
(1-2 dl water)

Fry the rinsed yellowfeet/funnel chanterelles on high heat until all liquid has evaporated (prepare mushrooms according to variety). Set aside.
View attachment 47189
Brown the onion in olive oil for a couple of minutes on medium heat. Add the garlic and fry for a minute.
View attachment 47190
Add the drained sundried tomato cubes, cherry tomatoes and lemon zest and cook for 5 min.
View attachment 47191
Add the chopped parsley and baby spinach and let simmer while you crush the walnuts.
Brown the crushed walnuts and sesame seeds gently on a dry frying pan.
View attachment 47194
Mix everything, season with salt and pepper and serve with wholegrain pasta. Add some water, if needed.

Brava! 🤝
A very nice dish

We used to cook mushrooms along with tomatoes and tomato sauce as well. I also make “Funghi alla Pizzaiola”.
 
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