Saturday, February 9, 2008

Mushroom and Sundried Pepper Pasta

Last week we bought a big bag of mushrooms for 99 cents off the discount produce rack. Even after some very mushroomy pasta sauces for lunches throughout the week, we still had a bunch of them hogging space in the crisper. So, I created this dish to clean up the fridge before shopping day tomorrow. The result was fantastic. The chopped mushrooms make for a hearty sauce that does not rely on TVP or fake meat. Actually, it got me thinking that mushrooms would make an excellent base for a bolognese sauce, which I plan to try next time there are mushrooms on the discount rack.

- 1/4 cup olive oil
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 25 white mushrooms, chopped
- 1 tsp dried basil
- 1/2 tsp thyme
- 1 tsp salt (or to taste)
- freshly ground pepper
- 1 cup sliced sundried red peppers (or sundried tomatoes)
- 1/2 cup chopped fresh parsley (plus more for garnish)
- cooked pasta, like rotini

1. Heat olive oil in a large frying pan over medium heat. Saute onions for 8-10 mins, until lightly golden brown. Add garlic and saute 1 min.
2. Add chopped mushrooms, spices, and salt and cook for about 10 mins, until mushrooms are soft, and have released their water.
3. Add peppers and parsley and cook about 5 mins, until peppers are heated through and flavours have developed.
4. Serve over hot cooked paste and garnish with parsley.


VeggieGirl said...

okay, that hearty pasta dish of yours, brimming with mushrooms and peppers, looks sensational!! when is dinner being served? ;0)

Eesh said...

Bryanna Clark Grogan has a great bolognese sauce in Nonna's Italian Kitchen that uses mushrooms. I've always made it without them and the sauce is amazing I bet it's even better with the mushrooms though.

Anonymous said...

Your recipe sounds great and the mushroom sauce looks very appetizing! I bought a 3 pound bag of mushrooms for 2 dollars and am looking for a nice and easy recipe; this looks like a good one and thanks for posting it.

Anke said...

I love bolognese with mushrooms instead of TVP. It makes the sauce really hearty, bursting with flavor.
And this label cloud is simply amazing. Such a great way to organize your tags!