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2007 02 09

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Converted from paper version of the Broad Ripple Gazette (v04n03)

Recipes: Then & Now - Mushroom Spaghetti Sauce - by Douglas Carpenter

posted: Feb. 09, 2007

Mushroom Spaghetti Sauce

image courtesy of Douglas Carpenter

I love to cook. But as you may have already figured out, I like the science behind the cooking, too. I want to know why something happens when I cook. I want to know where a certain item I use in my cooking has originated. For example, who produced the product or helped make it available to me. When I get curious about something, you, my friends, get to learn with me. This time when I got curious it happened to be about mushrooms.

Commercial mushroom growing began in France in the 17th century. Today in America, commercial cultivation of mushrooms has come to provide us with a steady supply of mushrooms year-round. Pennsylvania leads the country in production, with California a strong second.

Unlike green plants, mushrooms lack chlorophyll and must, therefore, live on dead organic matter. Most of the mushrooms we use today are grown in a well composted mix of manure and straw. Because it is pasteurized, it is free from potential pathogens. Any residue of the growing medium should be brushed off the mushrooms before using.

It is best to store mushrooms in their original containers. Do not store in non-porous plastic bags, as it will accelerate the spoiling of the mushrooms.

Mushrooms are 90% water, which makes them a healthy choice - practically no calories or fat. As a general rule, if a mushroom is larger, darker and has more open gills, that mushroom will have a deeper and more pronounced flavor. The smaller, paler and less open the mushroom is, the more delicate and subtle the flavor will be.

This first recipe is my own creation. fFr many years I have loved spaghetti sauce with mushrooms, but have not been able to find the right recipe. I finally found a recipe close to what I had been looking for. I have fine tuned it over a period of time to my exact needs. I love it; I hope you do, too.

Ingredients

2 teaspoons olive oil

8 ounces fresh mushrooms, sliced

1 can tomato paste (6 ounces)

1 can diced tomatoes (14.5 ounces)

1 cup water

1 tablespoon minced dry onion

½ teaspoon garlic powder

1 teaspoon Italian herb seasoning

1 teaspoon salt

1 teaspoon Penzeys Pizza Seasoning

1 teaspoon brown sugar

1/8 teaspoon cayenne

2 teaspoons cornstarch

Instructions

Heat the oil in a skillet and add the mushrooms; sauté until tender. Empty the can of tomato paste into a large saucepan. Stir in the water, the chopped tomatoes, and the mushrooms.

Mix in the onion, garlic, Italian seasoning, salt, pizza seasoning, sugar and cayenne. Bring to a simmer, cover and cook for 1 hour. Just before serving mix the cornstarch with 1 tablespoon water. Stir this into the sauce and cook for another 5 minutes.

image courtesy of Douglas Carpenter

Douglas Carpenter is an avid recipe and cookbook collector. He has over 400 cookbooks in his library and he has published two cookbooks of locally-collected recipes. He has won sweepstakes and blue ribbons in the Culinary Arts division of the Indiana State Fair. Email your cooking questions to douglas@BroadRippleGazette.com

douglas@broadripplegazette.com

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