mushrooms in a robust tomato, red wine and herb sauce,
served with penne pasta.
2 tablespoons of the olive oil in a saucepan and cook
the onion for 8 minutes, stirring occasionally. ADD
the carrot and cook for 5 minutes. ADD the chopped tomatoes,
tomato paste, wine, salt and pepper and bring to a boil.
REDUCE the heat to medium and simmer, uncovered, for
10 minutes. WHILE the sauce cooks, bring a large pot
of lightly salted water to a boil and cook the pasta
according to package directions. HEAT the remaining
2 tablespoons olive oil in a large frying pan over a
medium heat and cook the mushrooms for two minutes,
stirring regularly. ADD the garlic, rosemary and thyme
and cook for a further 2 minutes. STIR the mushrooms
into the tomato sauce and mix well. DRAIN the pasta
and toss with the tomato-mushroom sauce until thoroughly
combined. SERVE with Parmesan cheese.
al Ajillo (Spanish Garlic Mushrooms).
A popular Spanish tapas dish, champiñones
al ajillo is mushrooms sautéed with
garlic, olive oil, lemon juice and typically
seasoned with flat-leaf parsley, salt, freshly
ground black pepper and chili.
and Mushroom Lasagna. Lasagna made with
beef, mushrooms, tomatoes, oregano, basil,
red wine and a combination of Parmesan and