Mushroom Sugo
Mushroom Sugo
Directions
- Heat a large sauté pan over high heat. Add the olive oil and then add the mushrooms. Let the mushrooms caramelize for 6-7 minutes. Stir and season with salt and pepper. Add the garlic, stirring, cook for one minute.
- Add the oregano and parsley and cook for one minute.
- Add the tomatoes and the wine and cook until the moisture has evaporated. Stirring constantly to keep the sauce from sticking to the pan.
- Add the chicken gravy. Simmer until slightly reduced, 3-4 minutes. Season to taste with salt and pepper. Remove from the heat and stir in the butter. Keep warm.
- Add the gnocchi to the sauce, toss together, place on plate with the Braciole and top with parmesan and chopped parsley.
Ingredients
- 1/2 cup Piancone® Oil, Olive, Extra Virgin
- 4 cups Peak Fresh Produce® cremini mushrooms, chopped
- 1/2 tsp. West Creek® sea salt kosher
- 1/2 tsp. Roma® Black Pepper, Ground
- 1 1/2 tsp. Peak Fresh Produce® Garlic, minced
- 1 tsp. Peak Fresh Produce® Oregano, chopped
- 1 tsp. Peak Fresh Produce Parsley, chopped
- 3/4 cup Luigi® Tomatoes, All in One Ground, 10-pound can(s)
- 1/2 cup red wine
- 1/2 cup West Creek® Chicken gravy
- 1 tbsp. Nature's Best Dairy® Butter, Unsalted
- 3 tbsp. cheese, Parmesan , grated