Our nana was a second-generation Italian American who lived in Billerica, Massachusetts. This classic red sauce is slow simmered, and the flavors are layered one by one. The aroma of this sauce always filled her home and was the gravy that pulled everything together.
The technique of pan-searing while basting with a plant butter creates a rich, golden crust on mushrooms. It works great on cross-cut slices of king oyster mushrooms, which have thick, firm stems and relatively small caps. It’s even better when you simmer king oyster scallops in a plant-based dashi-style broth to amp up their savory umami taste before pan-searing.