10 MINUTE MUSHROOM SPAGHETTI SAUCE
Make and share this 10 Minute Mushroom Spaghetti Sauce recipe from Food.com.
Provided by Claire Chartrand
Categories Canadian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil; brown garlic, onion, mushrooms and parsley.
- Add all other ingredients.
- Simmer 10 minutes.
AHI TUNA AND PASTA WITH MUSHROOM BECHAMEL
I wanted to elevate this dish from the tuna can to the saute pan by creating something with pure ingredients, while maintaining a resemblance to the original texture and flavor profile. I replaced the fully cooked canned or pouch tuna in favor of fresh ahi tuna lightly seared with a rare center.
Provided by ChowSnobcom
Categories Main Dish Tuna
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 200 degrees F (95 degrees C) or the lowest setting. Set tuna fillets out on the counter to take the chill off.
- Prepare bechamel sauce by melting 3 tablespoons butter in a Dutch oven over medium-high heat. Add flour and whisk constantly until a copper-colored paste (roux) forms. Slowly whisk in milk and stir constantly until heated through and thickened, about 5 minutes. Remove bechamel from the heat.
- Bring a large pot of generously salted water to a boil. Add gemelli and boil until tender yet firm to the bite, about 12 minutes.
- While the gemelli is cooking, heat 2 tablespoons butter and a drizzle of olive oil in a saucepan over medium heat until hot enough to hear a sizzle. Add mushrooms and saute until softened and golden brown, 5 to 7 minutes. Add Marsala wine and simmer for 2 to 3 minutes. Remove from the heat.
- Reheat the bechamel. Add the mushroom mixture and stir to combine.
- Drain gemelli and add to the Dutch oven. Stir to combine with the mushroom sauce mixture. Cover and transfer to the preheated oven to keep warm.
- Heat 1 tablespoon olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat until almost smoking. Add panko and saute until golden brown, 3 to 4 minutes. Transfer to a bowl and wipe out the hot skillet.
- Return the skillet to medium-high heat and add remaining 2 tablespoons olive oil; heat until just shimmering. Swirl the oil in the pan and add tuna fillets. Cover the skillet and sear tuna for 2 minutes. Flip and sear the other sides for 1 1/2 minutes.
- Immediately transfer tuna to a large cutting board and thinly slice across the grain. Plate tuna on warmed plates with gemelli and mushroom mixture. Garnish with panko and parsley.
Nutrition Facts : Calories 845.7 calories, Carbohydrate 77.8 g, Cholesterol 114.7 mg, Fat 37.7 g, Fiber 3.5 g, Protein 45.6 g, SaturatedFat 16.7 g, Sodium 244.7 mg, Sugar 12.6 g
EASY PASTA WITH TUNA AND TOMATO SAUCE
This is my version of a tuna pasta dish with capers, anchovies, and tomatoes. I make it at least once a week as it is my husband's favorite and he proclaims it's restaurant quality. You can easy double the recipe if you're cooking for more people.
Provided by barbara
Time 30m
Yield 2
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Empty tuna into a bowl and mash with a fork while pasta is cooking. Mix with 2 tablespoons olive oil, basil, lemon juice, lemon zest, salt, and pepper.
- Heat the remaining 2 tablespoons olive oil in a large skillet and fry the anchovies for 3 minutes. Add capers and garlic; cook, stirring constantly, for an additional 3 minutes. Add tuna mixture and tomatoes; simmer sauce for about 5 minutes.
- Drain pasta and add to the sauce. Mix well. Stir in parsley before serving.
Nutrition Facts : Calories 919.4 calories, Carbohydrate 94.4 g, Cholesterol 49.5 mg, Fat 46.5 g, Fiber 7.8 g, Protein 37.9 g, SaturatedFat 7.2 g, Sodium 1301.2 mg, Sugar 8.7 g
MUSHROOM PASTA SAUCE
This creamy mushroom pasta sauce has an earthy flavor that tastes delicious served over pasta, chicken or pork. I like to add bottled sherry sauce and black truffle oil when I have them on hand. -Francine Lizotte, Surrey, British Columbia
Provided by Taste of Home
Time 45m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Cook fettuccine according to package directions. , In a large skillet, melt butter over medium heat. Add mushrooms; cook and stir until mushrooms are tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Stir in wine. Cook and stir until reduced by half. Stir in cream, stock, sherry, rosemary, basil, thyme, salt, pepper and cayenne. Bring to a boil; cook and stir until thickened, 15-20 minutes. Drain fettuccine. Serve sauce over pasta. Garnish with parsley.
Nutrition Facts : Calories 705 calories, Fat 51g fat (32g saturated fat), Cholesterol 151mg cholesterol, Sodium 362mg sodium, Carbohydrate 50g carbohydrate (8g sugars, Fiber 5g fiber), Protein 15g protein.
PEPPERED TUNA WITH MUSHROOM SAUCE
I found this recipe in a recent issue of Southern Living. It looks so incredible, I didn't want to take the chance of letting it slip away on me. If you are unable to find fresh tuna, you may substitute frozen (thaw first) which will work just fine. I hope you will enjoy this!
Provided by Bev I Am
Categories Tuna
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In large skillet, melt butter over medium-high heat until lightly brown.
- Add mushrooms and saute 4-7 minutes or until lightly browned and tender.
- Stir in Plum sauce, soy sauce, and ground ginger.
- Bring to a boil, reduce heat.
- Simmer, stirring often 3-4 minutes.
- Keep warm.
- Heat oil in a large non-stick skillet over medium-high heat.
- Sprinkle tuna evenly with pepper.
- Cook 4 minutes each side (rare) or until desired amount of doneness.
- Serve with warm sauce.
- Serves 6.
MUSHROOM SPAGHETTI SAUCE WITH TUNA
Make and share this Mushroom Spaghetti Sauce With Tuna recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Sauces
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Boil spaghetti until cooked.
- Drain tuna.
- Mash tuna with a fork.
- Heat oil in a skillet.
- Add garlic and onion.
- Saute for 2 minutes on low flame.
- Add tuna, red chilli powder and salt to taste.
- Saute for 2 minutes.
- Add vegetable stock and Kimball'Mushroom' Spaghetti sauce.
- Mix well.
- Bring sauce to a boil.
- Lower flame.
- Simmer, uncovered, until the sauce thickens.
- Add parsley.
- Stir and remove from heat immediately.
- Drain spaghetti.
- Transfer to a warmed serving dish.
- Pour the prepared sauce over the spaghetti.
- Serve rightaway!
Nutrition Facts : Calories 556.2, Fat 20, SaturatedFat 3, Cholesterol 9, Sodium 1146.8, Carbohydrate 66.7, Fiber 3.3, Sugar 18.9, Protein 26.5
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