Spaghetti Marinara with Mushrooms
Submitted by rawozzy on February 28, 2007 - 8:53pm
Servings:
serves 4This is an evolution from a basic marinara sauce that just didn’t taste very good. I had to work hard to come up with a recipe that my cooked family would enjoy with me. This is what I came up with. Even my cooked friends have asked me for the recipe.
Ingredients:
5 mushrooms (the brown kind)
2 tablespoon water
1 tablespoon lemon juice
2 slices
of onion
¼ cup tamari sauce
¼ cup olive oil
½ avocado, sliced
1 tomato (large), cut up in
wedges
1 red bell pepper (medium), cut up
1 celery stick, chopped
5 leaves of fresh basil, chopped
1 clove garlic, chopped
¼ jalapeno
10 sun dried tomatos
2 tablespoon olive oil from the sun dried tomatoes
1 pinch cayene
1 pinch freshly ground
pepper
2 tablespoon fresh Italian herbs or 1-2 tsp dried
1 tablespoon agave nector or a date
½ teaspoon celtic sea salt
2 zucchinis
Preparation:
Ok.. don’t be overwhelmed by this recipe. It is very easy. First thing you do is to put the 1/4 cup of olive oil, tamari sauce, lemon juice and water in a jar and soak the mushrooms and onions. Then you slice the avocado and set aside. Put the rest of the ingredients, except the zucchini, in a blender and blend until smooth. Now about the sundried tomatoes. I have have found that this dish tastes so much better if you use the jar kind soaking in olive oil. Trust me, I have used the kind that you have to soak in water and it just doesn’t taste the same. Next you take the zucchini and put through the saladacco or spirooli. You can also just peel the zucchini to make fetuchini if you don’t have the saladacco. It tastes just as good.. but the presentation is more impressive when you make the noodles. The last thing you do is to run the blender until the sauce is a little warm. Not over 118 degrees. Then you pour over the noodles and top with the mushrooms and onions and slices of avocado. I just grab (sloppily) the mushrooms and onions out with a fork so as a little of the marinade splashes into the mix for a nice touch, but you don’t want too much of it. bon appetite!
No responses to "Spaghetti Marinara with Mushrooms"
1.
You could soak the sundried tomatoes and just use some seasoned olive oil. I have tried to make this dish with the sundried tomatoes that are not soaking in the olive oil and it just isn't the same for me. I get my sundried tomatos from whole foods.
2.
I'm going to try this recipe tomorrow. I just can't seem to find organic sundried tomatoes soaked in a jar or olive oil. The only ones I found are the organic dry ones in a bag. What do you suggest I do with the dry ones?
3.
Oh My Gosh. I love this sauce. You are right about the sun dried tomatoes. I have tried several other sauce receipes and I have thought that they had a funny taste because of the sundried tomatoes. I also think the pepper gave it a lot of flavor. And the mushrooms and onions on top really gave it a nice taste. This is a new favorite!!!
4.
Hello chancy.. glad you like my recipe. You could try less olive oil if you like.. just play with the amounts.. or perhaps you could use avocado instead. I am sure it will still be as good.
5.
I just joined today and this was the first recipe I tried and boy was it excellent. I have to get one of those tools to create noodles from the zuchini. My only concern was the amount of olive oil used. Is there a way to make it with a little less olive oil and still have the awesome flavor. Any suggestions would be welcomed. God Bless. Roy
6.
So delicious. I forgot it was even raw!
7.
This was the best recipe for marinara I've ever tasted! My husband and I loved it!