| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | New, Vegtime5 | 6 | servings | |
INGREDIENTS
| 2 | tb | Olive oil |
| 8 | oz | White mushrooms; sliced |
| 6 | oz | Portobello mushrooms; sliced |
| 4 | oz | Oyster mushrooms; sliced |
| 6 | Garlic cloves; minced | |
| 1/4 | c | Water; or red wine |
| 1 | cn | Stewed tomatoes; (14 ounce) |
| 1 | cn | Tomato puree; (14 ounce) |
| 2 | ts | Dried basil |
| 2 | ts | Dried oregano |
| 1/4 | ts | Red pepper flakes |
| 1/2 | ts | Salt |
| 1/4 | c | Fresh basil; arugula or parsley, |
| ; chopped | ||
| 12 | oz | Dried linguini or spaghetti |
INSTRUCTIONS
Heat oil over medium heat in large saucepan. Add mushrooms; cook, stirring frequently, until the mushrooms are caramelized, about 7 minutes. Stir in garlic, wine or water; 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 keep the sauce from splattering.) Remove from heat; stir in fresh herbs. Meanwhile, place pasta in boiling water to cover, stir and return to boil. Cook until al dente, about 9-12 minutes. Drain and transfer to warm serving plates. Spoon sauce over pasta. If desired, serve with grated parmesan or romano cheese and warm Italian bread. Makes 6 servings, 6 grams of fat per 1 cup serving. | Recipe by: August 1996 Vegetarian Times Converted by MM_Buster v2.0l.
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