I rarely cook with actual recipes, so this will be general, more
so because I made it up.
A few weeks ago I decided that I really needed to learn to like
I picked up some portabellas and some shitakes at the grocery store,
and set to work.
My friends and I were so pleased with the creation that I thought
Chop mushrooms into fairly large chunks--1/2 to 1" pieces.
- 3 portabella tops
- 2 big handfuls of shitakes
- 1 jar of your favorite plain pasta sauce
- any seasonings you anticipate will be good with this (I didn't
- 1/4 to 1/2 bottle red wine
- a little bit of olive oil
- freshly grated romano or asiago (or parmesan if you're not that
- 1 can chopped tomatoes (I use the Muir Glen organic with italian
Finely chop the garlic, sautee in about 3 tablespoons olive oil
in a large pan.
When it has diffused most of its flavor, but before it starts to
turn brown, add in the mushrooms.
Stir CONSTANTLY or else they will burn.
Keep the heat up pretty high--med-med/high.
When the mushrooms have absorbed all the garlic oil, add in about
a half cup of the red wine.
Keep cooking the mushrooms, stiring constantly and adding wine
when they soak up the previous addition, until they are just about
Then add the pasta sauce and canned tomatoes.
Add the rest of the red wine to taste (but make it strong).
Cook for about half an hour, more or less is fine, too.
Here's the key: Turn the heat off and let it sit uncovered for 5-10
minutes so that it thickens a little bit, stirring occasionally,
before you are ready to serve it.
If you don't, it will be chunky and runny--yuck!
Serve over shaped pasta--rotini or penne with the romano.
Savor the mushrooms; they are divine.