MUSHROOM LOVER'S MARINARA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h5m
Yield 4 to 6 servings
Number Of Ingredients 29
Steps:
- Place the porcini mushrooms in a pot, cover with the stock and bring to a simmer. Reconstitute to tender, then remove with a slotted spoon and chop; reserve with the liquid.
- Heat a tablespoon of EVOO in a Dutch oven over medium-high heat, add the guanciale and crisp. Remove with a slotted spoon, add the remaining EVOO, a few turns of the pan, and add the cremini mushrooms to brown, 10 minutes. Add the garlic, thyme, marjoram or oregano, chile, salt and pepper, stir 1 to 2 minutes, then add the tomato paste and stir a minute more. Add the marsala or wine and the reserved porcini stock, minus a few spoonfuls where grit may have settled. Add the porcini, guanciale or bacon and the tomatoes (break up tomatoes a bit); stir in the passata and, a few leaves of basil and simmer over low heat 40 to 45 minutes, stirring occasionally to thicken and combine flavors. Cool and store for a make-ahead meal. Reheat the sauce, covered, over medium heat, stirring occasionally.
- To serve, bring a large pot of water to a boil for the pasta, add salt and cook the pasta to al dente, reserving a cup of starchy cooking water just before draining. Return the pasta to the hot pot and add the butter and half of the sauce; toss to combine, adding some starchy cooking water if necessary to loosen the sauce. Serve the pasta in shallow bowls with the remaining mushroom marinara on top; garnish with lots of cheese.
- Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.
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Seemasabir Sabir
[email protected]This recipe is a must-try for mushroom lovers! The sauce is delicious, and the mushrooms are so flavorful. I will definitely be making this again.
Roberta Dollar
[email protected]This mushroom marinara is amazing! The sauce is so rich and flavorful, and the mushrooms are cooked to perfection. I highly recommend this recipe.
Ashok kumar Pal
[email protected]I'm not usually a fan of mushrooms, but this recipe changed my mind. The sauce is so flavorful, and the mushrooms are cooked perfectly. I will definitely be making this again.
lorenzo Chairez
[email protected]This recipe is a keeper! The sauce is delicious, and the mushrooms are so flavorful. I served it over pasta, and it was a huge hit with my family.
Abdullah Seid
[email protected]This is the best mushroom marinara I've ever had. The sauce is so rich and creamy, and the mushrooms are cooked to perfection. I will definitely be making this again and again.
Olivia Adams
[email protected]I love how easy this recipe is to make. I was able to whip it up in no time, and it turned out delicious. The sauce is so flavorful, and the mushrooms add a nice depth of flavor.
Vella Bella
[email protected]This mushroom marinara was a hit with my family! The sauce was rich and flavorful, and the mushrooms were perfectly cooked. I will definitely be making this again.