astray recipes: Portobellos with fusilli

Categories: None
Yield: 4 -6

Measure	Ingredient
1 pounds	Fusilli
1 large	Onion; finely chopped
2	Cloves garlic; crushed
1 cup	Red wine
3 larges	Portobello mushrooms; cut into bite-size pieces
½ tablespoon	Basil
	Oregano and pepper to taste
½ cup	Sun-dried tomatoes; (soaked in 1 c hot water, about 30 min) chopped
1 cup	Veg boullion

(original recipe by Ellen Lord) Cook pasta while cooking sauce, so they're done at about the same time.

Cook onion and garlic until almost golden in a non-stick pan in the liquid you prefer. Add wine to deglaze the pan. Add the mushrooms, herbs and pepper. Lower the heat and simmer until the mushrooms are almost done. Add the tomatoes and their liquid and the stock and cook until the stock just comes to a boil, scraping the bottom of the pan if necessary. Add the pasta, mix well and heat through.

Posted to fatfree digest by The Bilinski Family <twix@...> on May 25, 1998

portobellos with fusilli