Wednesday, October 3, 2007

Recipe: Red Wine and Portobello Mushroom Pasta Sauce

This is a great way to use wine that you didn't finish!

-1 package sliced mushrooms, or 3 large portobello mushrooms, sliced--and then cut into 1" pieces
-1/2 bottle leftover red wine
-olive oil
-garlic, chopped
-1 yellow onion, diced
-1 carrot, diced
-2 celery ribs, diced
-1 large can organic diced tomatos (from Italy)
-1/2 small can tomato paste
-salt, freshly ground pepper

-organic whole wheat pasta
-fresh parsley (flat leaf)
-freshly grated Parmesan cheese

Heat oil in pan. Add carrot, onion, celery and cook for several minutes. Add chopped garlic. Cook all until onions become clear. Add wine and cook for a few minutes. Add mushrooms. Once wine is reduced, add tomato paste. Once that is combined, add diced tomatos. Cook 15 minutes and serve over freshly cooked pasta. Sprinkle parsley and cheese over individual servings.

Variation: Stir some marscapone cheese into the sauce at the end for a creamy version.

1 comment:

  1. Hi, madame,

    i ate a porterbello mushroom in an italian deli, it was diced with carrots and onions and pack on top a portellbello, and serve with some brown sauce and melted cheese.


    I forgotten the name of the receipe. Please help. Merci


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