Recipe Sugo di pasta ai funghi all'aglio

[Hemulen]

Garlic mushroom pasta sauce
(sounds nicer in Italian

)

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.

Brown the onion in olive oil for a couple of minutes on medium heat. Add the garlic and fry for a minute.

Add the drained sundried tomato cubes, cherry tomatoes and lemon zest and cook for 5 min.

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.

Mix everything, season with salt and pepper and serve with wholegrain pasta. Add some water, if needed.

 

[Morning Glory]

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

 

[caseydog]

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

 

[Hemulen]

Tastes quite good. The tomatoes and garlic don't cover the taste of the tangy yellowfeet.

 

[MypinchofItaly]

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”.