Pasta with 3 mushroom tomato sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 8 | ounces | White mushrooms, sliced |
| 6 | ounces | Portabello mushroom, sliced |
| 4 | ounces | Shiitake or oyster mushrooms, sliced |
| 6 | Cloves garlic, minced (up to 8) | |
| ¼ | cup | Water or red wine |
| 1 | can | (14-oz) stewed tomatoes |
| 1 | can | (14-oz) tomato puree |
| 2 | teaspoons | Dried basil |
| 2 | teaspoons | Dried oregano |
| ¼ | teaspoon | Red pepper flakes |
| ½ | teaspoon | Salt |
| ¼ | cup | Fresh basil, arugula or parsley, chopped |
| 12 | ounces | Linguine or spaghetti |
Directions
Beverly Manning asked for non-Mexican vegetarian entrees. Here's one that was printed in the August 96 issue of Vegetarian Times.
Heat oil over medium heat in large saucepan. Add mushrooms; cook, stirring frequently, until the mushrooms are carmelized (about 7 minutes). Stir in garlic and water (or wine); cook, stirring, until liquid is evaporated. Add tomatoes, tomato puree and dried seasonings. Reduce heat to low; simmer for 20 minutes, stirring occasionally. Partially cover the pan to minimize splattering. Remove from heat; stir in fresh herbs. Meanwhile, cook pasta according to package directions. Spoon sauce over pasta. If desired, top with parmesan or romano cheese. Posted to Digest eat-lf.v096.n162 From: BunnyMama@...
Date: Sun, 22 Sep 1996 13:10:30 -0400