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The spicy chunky tomato-and-pepper pasta sauce seemed like something special. ... that ground-beef texture and the subtle porcini-mushroom powder in the seasoning added a tasty layer of savory ...
Johnny Marzetti, or simply marzetti, is an American pasta dish in the cuisine of the Midwestern United States prepared with noodles, cheese, ground beef or Italian sausage, [1] and a tomato sauce that may include aromatic vegetables and mushrooms. [2]
Make Lisa's Classic Tomato Sauce: In a large pot, heat the garlic in the olive oil over low heat for 3 minutes. Don't allow the garlic to brown.
Fresh mushrooms, porcini stock and miso pack this vegan pasta dish with umami. Briny capers brighten up the flavors, and cashew cream smoothes the edges. Fresh mushrooms, porcini stock and miso ...
[8] [9] It is a variety of allemande sauce. Mushroom sauce can also be prepared as a brown sauce. [10] [11] Canned mushrooms can be used to prepare the sauce. [12] For vegan dishes, cream can be replaced with ground almonds, mixed with water and evaporated until needed consistency. [citation needed]
Pappardelle (Italian: [papparˈdɛlle]; sg.: pappardella; from the verb pappare, meaning 'to gobble up') are large, very broad, flat pasta, similar to wide fettuccine, [1] originating from the Tuscany region of Italy.
Baked Feta-Mushroom Pasta Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina Daley This feta-mushroom pasta bake brings together the creamy tang of melted feta with ...
Heat the butter in a 10-inch skillet over medium heat. Add the mushrooms and onion and cook for 5 minutes or until they're tender, stirring occasionally. Stir in the arugula, thyme and black pepper and cook until the arugula is wilted, stirring occasionally. Divide the mushroom mixture among the pastries. Garnish with the cheese. Serve immediately.