This incredibly delicious yet easy recipe is perfect to make a big batch on Sunday evening and use throughout the week! The inspiration came from an abundance of mushrooms from the Oregon City Farmer’s Market. Truly the perfect winter dish for us Oregonians still reaping the harvest of wild mushrooms. Just prep the ingredients, add them over time, and simmer. The mushrooms add “meat” and the walnuts perfect it with a great crunch! I dare you to eat one bowl.
- ¼ cup extra virgin olive oil
- 1 onion, finely chopped
- 5 garlic cloves
- ½ cup chopped wild mushrooms
- ½ cup chopped walnuts
- ¼ cup white wine
- 1 tbsp fresh chopped thyme
- 1 tsp oregano
- 1 bay leaf
- 1 lb tomatoes, chopped
- 6 tbsp cashew cream
On medium low heat, heat dutch oven and add extra virgin olive oil. Once warmed, add onion and garlic, sautéing until fragrant, about 4-5 minutes.
Add mushrooms, cooking for 1-2 minutes. Add walnuts and season with salt and pepper. Cook about 5 minutes.
Deglaze the dutch oven with white wine. Cook until wine is evaporated, about 2 minutes.
Add crushed tomatoes, thyme, oregano, and bay leaf. Reduce heat to simmer. Cover and let simmer for 3 hours, stirring occasionally, crushing the tomatoes with a wooden spoon, and adding seasoning to taste.
After 3 hours, once all ingredients are melded and soft, stir cashew cream in. Serve over your favorite pasta!
*Note: to use all seasonal ingredients, make the tomato sauce without the mushrooms or walnuts in summer and can. Then, in November during walnut season, heat the walnuts & mushrooms first, then simmer with tomato sauce for 1-2 hours.