Mushroom sauce for pasta

Yield: 4 Servings

Measure Ingredient
10 Dried Shittake mushrooms; diced after soaking
¼ cup Shittake soaking liquid
1 dash Red wine vinegar
1 medium Onion; diced
3 Cloves garlic; diced
1 teaspoon (or more!) chopped fresh rosemary
1½ pounds Fresh mushrooms; diced
1 teaspoon Flour
1 teaspoon Chopped fresh parsley
½ teaspoon Dried oregano
Salt and pepper to taste

Date: Sun, 24 Mar 96 10:19:23 -0800 From: Amy Felix <msphink@...>

Reconstitute the dried shittakes in a small bowl and save ¼ cup of the soaking liquid. Heat the liquid in a large frying pan, add the onion and saute over medium heat for 5 minutes. Add the garlic and rosemary and saute another 2-3 minutes. Blend in the mushrooms and cook over high heat, stirring constantly with a wooden spoon for 3-4 minutes. Spash in some red wine vinegar. Stir in the flour to absorb the juices and thicken the sauce.

Add the salt, pepper, and parsley and combine thoroughly. (makes 1½ cups)

The original recipe is from *Cooking From an Italian Garden* by Paola Scaravelli and Jon Cohen. This is my VLF version and it's still incredibly good. Think of a hot mushroom pesto! It's lovely on some chunky pasta like farfalle. The book also claims it's good on sandwiches and steamed veggies.

I used white button mushrooms as my *fresh*, I bet it would be really good with some crimini or portabello mushrooms mixed in. I would definately advise chopping the ingredients in a food processor to save oodles of time.

I hope you enjoy this as much as I did! FATFREE DIGEST V96 #83

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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