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Categories:
olive oil mushrooms portabello mushroom shiitake mushrooms garlic water tomato basil basil oregano red pepper salt fresh basil linguine
Viewed: 33 - Published at: 3 years agoIngredients
- 2 tablespoons olive oil
- 8 ounces button mushrooms sliced
- 6 ounces portabello mushroom sliced
- 4 ounces shiitake mushrooms sliced or oyster
- 6 cloves garlic minced, 6 to 8
- 1/4 cup water or red wine
- 24 ounces marinara RAO'S Tomato basil
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 cup fresh basil chopped arugula or parsley
- 12 ounces linguine or spaghetti
Method
- Heat oil over medium heat in large saucepan. Add mushrooms; cook, stirringfrequently, until the mushrooms are caramelized (about 7 minutes). Stir ingarlic and water (or wine); cook, stirring, until liquid is evaporated.
- Add RAO'S tomato basil marinara sauce,and dried seasonings. Reduce heat to low; simmer for20 minutes, stirring occasionally. Partially cover the pan to minimize splattering. Remove from heat; stir in fresh herbs. Meanwhile, cook pastaaccording to package directions. Spoon sauce over pasta. If desired, top with parmesan or Romano cheese.
