Store staffer Carolyn grabbed a packet of our Roasted Garlic & Wild Mushroom blend to season boneless, skinless chicken breasts. While she loved the flavor on chicken, she couldn't help but wonder how it would taste in marinara. As it turns out, it tastes quite wonderful. This recipe makes use of pantry staples along with our Oregano Extra Virgin Olive Oil and 18 Year Aged Balsamic for sweetness at the end. We finished it off with sautéed mushroom and Wild Porcini Salt. This is a must for mushroom lovers!
Oregano Extra Virgin Olive Oil
1 onion chopped
2 Tbl tomato paste
4 cloves garlic
1-28 oz can crushed tomatoes
2-14 oz cans tomato sauce
1-14 oz can chopped tomatoes (fire roasted would work well)
1/2 oz Roasted Garlic & Wild Mushroom Blend
2 Tbl 18 Year Aged Balsamic
Wild Porcini Salt& Pepper to taste
Heat a dutch oven over medium-high heat. Drizzle in the Oregano Extra Virgin Olive Oilto coat the bottom of the pan. Add the onions. Saute until golden brown. Add the tomato paste and saute to brown the paste a bit--about 1 minute. Add in the canned tomato products and Roasted Garlic & Wild Mushroom Blend. Simmer for 30 minutes. Adjust with water or stock if the sauce is too thick. Add in the 18 Year Aged Balsamic. Taste and adjust with Wild Porcini Salt and pepper. In a separate pan, saute the sliced onions in Oregano Extra Virgin Olive Oil until golden brown. Stir into the sauce or use to top the sauce as pictured. Sprinkle with a little extra Wild Porcini Salt just before serving.