Mushroom sauce for pasta
4 Servings
Ingredients
| Quantity | 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 | ||
Directions
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, .