During this challenging time for growers and manufacturers to continue to deliver to their consumers food products across the supply chain and into the marketplace, Giorgio® remains 100% committed to growing and supplying fresh and processed Mushrooms with the utmost quality - and at the best service and safety levels that it can achieve. Additionally, Can Corporation remains 100% committed to delivering the high quality food packaging needed to deliver its customers' products to market. With that said, this wouldn’t be possible without the extraordinary effort and commitment from Giorgio’s and Can Corporation’s amazing employees and the coordination and support from their trusted Customers. We thank all of you!

 
 

Mushroom Pasta Sauce

What You Need

2 pounds mushrooms, minced

kosher salt to taste

3 tablespoons olive oil

1 yellow onion, medium, chopped

1 garlic clove

2 basil sprigs

1 bay leaf

1/2 cup white wine, dry

4 cups tomatoes, canned or fresh, crushed, juices reserved

1/4 cup tomato paste

1 pound pasta

What You Do

  1. In a large pot, add the minced mushrooms and season with salt to taste. Add the olive oil and heat the mixture on medium. Add the onion, garlic, basil, and bay leaf, stirring over medium for 5 – 6 minutes, or until the onion is soft. Add the wine. Stir to release any of the drippings that are sticking to the bottom of the pan. Allow the mixture to cook for 5 more minutes, or until the wine is mostly evaporated.
  2. Add the tomatoes, and tomato paste. Stir well and bring the sauce up to a gentle simmer over low heat for 3 hours. Partially cover the pot and continue to simmer, stirring occasionally and adding the reserved tomato juices or a bit of water if the sauce seems too thick as it cooks. The finished sauce should have a deep, rich red color. The sauce is ready to add to your cooked pasta now, or will store in the fridge for up to 4 days.
  3. Bring a large pot of salted water to a rolling boil. Add the pasta at once and follow package directions until pasta is cooked.
  4. Drain the pasta in a colander when finished. Shake well and remove any extra water clinging to the pasta. Pour the pasta in a large serving bowl. Add the sauce and toss together until the pasta is evenly coated.
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