I am a lover all things spaghetti with red sauce. Jarred, canned, frozen, doesn’t matter. But the best is obviously homemeade. Homemade when you can add more of your favorite seasonings (oregano) or ingredients (mushrooms) and bulk it up with extra veggies. And don’t even get me started on my love for carb-o-licious noodles. Here is my Homemade Mushroom Spaghetti Sauce.
I have had a hankering for homemade spaghetti sauce for a long time, and even though it is late spring early summer, I was making it. I had never used dried mushrooms or reconstituting anything before so I figured what better way to learn than making it into a spaghetti sauce. The only place in town that sells dried mushrooms? Whole Foods. And they are a little expensive, but the clerk said that you can reconstitute Shiitake’s twice, so if you wanted to make a stock to freeze and the sauce you could. Me? Too much time. The clerk also said that the Shitaake’s are a meetier mushroom which is perfect for spaghetti.
I started with pouring the Shiitake’s in a medium pot with half a box low-sodium vegetable stock and set to boiling. Then start with chopping the onion small and dumping into a huge pot with olive oil. Start cutting your carrots and celery (greens and all) into small pieces and adding to your pot and add minced garlic. Let sweat out as you chop your button, baby-bella, and portobello mushrooms. Add the mushrooms with the rest of the stock and the seasonings. Mix that really well for a few minutes then add the diced tomato and chopped tomatoes. Spoon out the Shiitake’s and place on cutting board. Let cool slightly and chop into very small pieces and add to pot. Spoon out stock (the bottom will have grit and dirt so be careful when spooning) and pour into large pot. Set burner to low and let go for about 2 hours.
When about 45 minutes are left start the spaghetti squash. Using a very sharp knife carefully cut off the top and the bottom. Slice squash in half the long-way then scrape out seeds and little stringy- pieces. Sprinkle with a little olive oil, garlic salt, and pepper then place cut-side down on baking sheet. Bake at 350 for about 45 minutes or until soft and easily shreddable. Scrape either into the pot or into your containers-I scraped mine into my lunch containers (6) plus my dinner plate. Also instead of normal carby noodles, I decided to use the Nasoya Shiratake noodles-they aren’t tofu, like I originally thought but made of different GF flours. If you have ever used them, or any other brand, you know that you need to wash, wash, wash them off first before using. They have a funky smell to them, but once washed they are awesome. I normally only use them to bulk up my stir-fries on weekends, but decided to start really watching my calories this week and this 40 calorie noodle package is perfect. I will wash each package each night and add them to my next days portion so they don’t get dried out. Enjoy your mushroom spaghetti – I even got the seal of approval from Mom and Dad on this!
Homemade Mushroom Spaghetti Sauce,
1 Pkg Fungus Among Us Organic Dried Shiitake Mushrooms
1 Cntr Low-Sodium Vegetable Stock
1 Large Onion, chopped small
3 Carrots, washed and chopped small
3 Celery Stalks, washed and chopped small-including the green tops
2 Tbsp Minced Garlic
2 Tbsp Italian Seasoning
1 Tbsp Oregano
1 Tsp Black Pepper
12oz Button Mushrooms, washed and chopped small
12oz Baby Bella Mushrooms, washed and chopped small
2 Portobellos, washed and chopped small
32oz Muir Glen Diced Tomato
32oz Muir Glen Chopped Tomatoes
1 Large Spaghetti Squash, baked and shredded
Sprinkle of Garlic Salt and Pepper
1 Pkg Beyond Meat Beef-Free Crumbles
Nasoya Pasta Zero Noodles
1. In medium size pot pour half the vegetable stock and the Shiitake mushrooms. Boil while chopping the other veggies.
2. In large pot pour a little olive oil then chop your onion and add, turn burner to medium-high.
3. Chop and drop in your carrot and celery stalks and greens.
4. Chop all mushrooms while the other veggies are sweating out.
5. Add all mushrooms and add in the rest of the stock, Oregano, Italian seasoning, and black pepper. Mix really well. Add tomatoes and stir again.
6. Spoon out Shiitake mushrooms onto cutting board, then spoon out stock until just the last few tablespoons left (don’t want the grit).
7. Chop Shiitakes very small then add to pot. Mix and turn down heat to low – mine was on 2. Cover top but leave a little space to vent. Stir occasionally for 2 hours.
8. About 45 minutes left on clock set oven to 350 degrees and carefully chop the top and bottom off your spaghetti squash. Slice down the middle length-wise. Sprinkle with olive oil, garlic salt, and black pepper. Bake for 45 minutes. Add in meat crumbles to pot when you put squash in oven.
9. When squash is done, take out and carefully flip over to let cool faster. Turn off burner and cover fully with lid.
10. Scrape out squash shreds, wash off Nasoya noodles and add to bowl, and spoon your mushroom spaghetti over.
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