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

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