Baked Mushroom Parmesan

Serves 4 

QUICK TOMATO SAUCE (or bought one)

2 cans (each 875 g) whole San Marzano tomatoes

1/2 cup (125 mL) extra virgin olive oil

10 garlic cloves, thinly sliced

1/2 tsp (2 mL) chili flakes

2 tsp (10 mL) granulated sugar

1 basil sprig including stem

BREADED MUSHROOMS

3 tbsp (45 mL) extra virgin olive oil

1½ cups (375 mL) panko bread crumbs

3/4 cup to 1 cup (175 to 250 mL) all-purpose flour

4 eggs, beaten

12 medium-large or large portobello mushroom caps (stems removed)

1 cup (250 mL) finely grated Parmigiana-Reggiano

3 cups (750 mL) coarsely grated mozzarella, about 340-g ball

1/2 cup (125 mL) fresh basil leaves

900g spaghettini

Open canned tomatoes so you can quickly add and avoid burning the garlic while fiddling with an opener. Pour 1/2cup (125 mL) oil into a large wide pot. Set over medium heat. When shimmering or hot, add garlic and chili flakes. Stir frequently until lightly golden, 1 to 2 minutes. Carefully add tomatoes. Using a wooden spoon or potato masher, gently break up the tomatoes. Add sugar. Stir often over medium until sauce comes to a simmer. Reduce heat so sauce gently simmers but isn’t splattering (likely low or medium-low). Add basil. Cook, stirring occasionally until thickened and flavourful, 35 to 40 minutes. Remove basil from sauce.

Preheat oven to 400°F (200°C).

Bread mushrooms. Pour 3 tbsp (45 mL) olive oil into a frying pan and set over medium-high heat. Add bread crumbs. Stir until toasted, 3 to 4 minutes. Cool completely. Place flour, eggs and toasted bread crumbs in separate pie plates or wide shallow dishes. Dust mushrooms with flour then dip in egg. Coat with bread crumbs. Set on a large rimmed baking sheet.

Bake in preheated oven until crispy-coated, about 12 minutes. Remove, spread cheese and broil until melted.

Place pasta on plate, top with pasta sauce and then breaded mushrooms. Scatter basil on top and serve.