Recipe - Mushroom Sauce For Pasta

10 Dried Shittake mushrooms;
minced after soaking
One fourth cup Shittake soaking liquid
1 ds Red wine vinegar
1 md Onion; minced
3 Cloves garlic; minced
1 teaspoon (or more!) chopped fresh
rosemary
1 One half pound Fresh mushrooms; minced
1 teaspoon Flour
1 teaspoon Chopped fresh parsley
One half teaspoon Dried oregano
Salt and pepper to taste

Date: Sun, 24 Mar 96 10:19:23 0800

From: Amy Felix msphink@ns.mauswerks.com
Reconstitute the dried shittakes in a small bowl and save One fourth 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 23 minutes. Blend in the mushrooms and cook over high heat,
stirring constantly with a wooden spoon for 34 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 1 1/2
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, http://www.erols.com/hosey.