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For Electric Cooperative Members

2 tablespoons extra-virgin olive oil
8 ounces sliced portabella mushrooms
1 clove fresh garlic, grated
Kosher salt
Red pepper flakes, optional
1 can (14 ounces) diced no-salt-added tomatoes, drained
1/2 cup Peanut Pesto
1 can (28 ounces) crushed no-salt-added tomatoes
6 to 8 sprigs fresh rosemary and oregano

Heat olive oil in deep-sided skillet over medium heat. Add the sliced mushrooms, garlic and a pinch of kosher salt. Sauté until mushrooms begin to brown but still remain firm. Sparingly shake red pepper flakes, if using, on mushrooms. Stir, then remove contents to a bowl with a tent of foil over top. Add Peanut Pesto and drained tomatoes to skillet. Stir until blended. Add crushed tomatoes and simmer 10 minutes. Stir mushrooms and any juices into sauce, top with herb sprigs. Simmer while preparing pasta of choice or refrigerate for eating later. Remove herb sprigs before serving.

Servings: 6 (includes Peanut Pesto). Serving size: 1 cup. Per serving: 289 calories, 6 g protein, 27.3 g fat, 5.5 g carbohydrates, 1.5 g dietary fiber, 122 mg sodium, 2.3 g sugars, 9 mg cholesterol

Peanut Pesto

1 to 2 cups fresh basil and, if desired, baby spinach
2 to 3 cloves garlic
1/4 cup unsalted peanuts
1/4 cup grated pecorino Romano cheese
Extra-virgin olive oil
Fresh lemon juice

In food processor, combine 1 to 2 cups basil (substitute baby spinach for some of basil, if desired), garlic, peanuts and cheese and process, adding olive oil and lemon juice until achieving consistency of loose paste.

Berni Lynn Fisher, Farmers Electric Cooperative

Cook’s Tip: Freeze pesto in flattened, snack-sized plastic bags. When thoroughly firm, enclose each bag in second bag and stack in freezer.