| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | 1 | Servings | ||
INGREDIENTS
| 2 | T | Olive oil |
| 8 | oz | White mushrooms, sliced |
| 6 | oz | Portabello mushroom, sliced |
| 4 | oz | Shiitake or oyster |
| mushrooms sliced | ||
| 6 | Cloves garlic, minced up to | |
| 1/4 | c | Water or red wine |
| 1 | 14-oz stewed tomatoes | |
| 1 | 14-oz tomato puree | |
| 2 | t | Dried basil |
| 2 | t | Dried oregano |
| 1/4 | t | Red pepper flakes |
| 1/2 | t | Salt |
| 1/4 | c | Fresh basil, arugula or |
| parsley chopped | ||
| 12 | oz | Linguine or spaghetti |
INSTRUCTIONS
8 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@aol.com Date: Sun, 22 Sep 1996 13:10:30 -0400
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”
Nutrition (calculated from recipe ingredients)
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Calories: 619
Calories From Fat: 277
Total Fat: 31.5g
Cholesterol: 9.1mg
Sodium: 3763.6mg
Potassium: 1858.6mg
Carbohydrates: 78.1g
Fiber: 15.8g
Sugar: 27g
Protein: 18.4g