Frank's Favorite Pasta Sauce
Some time ago my girlfriend, Kathy B., featured some of
your products in an article she wrote for Diversion magazine. Since then I've
been privileged to use some of your seasonings in my own cooking and I'm quite
I have a basic recipe for pasta sauce that I play around with depending on my
mood, and your Mushroom Parmesan seasoning is now officially a permanent
ingredient. I can't tell you how much flavor this seasoning adds to my sauce.
I'd like to share my recipe with you, if you don't mind:
2 tbsp olive oil
1 medium onion, chopped
4 garlic cloves, minced
1/4 cup black olives, pitted and diced
1 can (28 oz) whole or crushed tomatoes
1 can (8 oz) tomato paste
2 tbsp balsamic vinegar
1-1/2 tsp sugar
2 tbsp Pistol River Mushroom Parmesan seasoning
salt and pepper to taste
1/2 lb. Italian sausage (optional)
While cooking sausage separately, heat the olive oil in a heavy saucepan. Add
onion and sauté until translucent. Add garlic and olives and sauté another few
minutes. Add tomatoes, tomato paste (chop or crush tomatoes if whole), vinegar,
sugar, Mushroom Parmesan seasoning, salt and pepper and bring to a boil.
Immediately reduce heat and simmer 20 minutes (longer for thicker sauce). Drain
sausage, chop, and stir into sauce. Serve immediately over your favorite cooked
I've never had any complaints about my pasta sauce in the past, but I'm not
exaggerating when I tell you that I started drawing raves once I added the
Mushroom Parmesan seasoning. It really makes it.
Thanks for offering such wonderfully unusual products. I think it's nearly time
to order another half-dozen jars of the parmesan as I'm running low.
All the best,
Frank M. B.
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