Roasted Garlic and Mushroom Marinara
Roasted Garlic and Mushroom Marinara
Submitted by Corporate Chef Andy Stewart
Vegetables
Ingredients
- 2 garlic bulbs
- 1 tablespoon Fustini's Robust SELECT olive oil
- kosher salt and pepper
- 2 tablespoons butter
- 2 tablespoons Fustini's Sage and Wild Mushroom olive oil
- 12 ounces button mushrooms, quartered
- 1 small onion, minced
- 15-18 Roma tomatoes run through a food mill
- brown sugar
Directions
- Preheat oven to 400 degrees. Place the garlic on a sheet pan, drizzle with Fustini's Single Varietal olive oil and season with salt and pepper. Roast in the hot oven until brown and soft, 20-25 minutes. When cool enough to handle, cut the garlic in half and squeeze out the roasted meats.
- Heat the butter and Fustini's Sage and Wild Mushroom olive oil in a large stockpot over medium-high heat. When hot, add the mushrooms and cook until most of the moisture is gone 10-12 minutes, stirring frequently. Add the onion and continue cooking until soft, another 3-5 minutes. Add the roasted garlic, tomatoes, and a pinch of brown sugar and a pinch of salt and bring to a simmer. Turn the heat as low as it can go and continue cooking 2-3 hours or until the sauce thickens. Stir occasionally.
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