Recipe - Pasta With 3 Mushroom Tomato Sauce

2 tablespoon Olive oil
8 ounce White mushrooms, cut or sliced up
6 ounce Portabello mushroom, cut or sliced up
4 ounce Shiitake or oyster
mushrooms, cut or sliced up
6 Cloves garlic, minced (up to
8)
One fourth cup Water or red wine
1 cn (14oz) stewed tomatoes
1 cn (14oz) tomato puree
2 teaspoon Dried basil
2 teaspoon Dried oregano
One fourth teaspoon Red pepper flakes
One half teaspoon Salt
One fourth cup Fresh basil, arugula or
parsley, chopped
12 ounce Linguine or spaghetti

Beverly Manning asked for nonMexican 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 eatlf.v096.n162

From: BunnyMama@aol.com

Date: Sun, 22 Sep 1996 13:10:30 0400