Title: Mushroom Bolognese
Categories: Pasta Sauce Lowcal
Yield: 4 Servings
| 1/2 | oz | Dried shiitake mushrooms |
| 1/2 | lb | Button mushrooms |
| 1 | tb | Olive oil |
| 1 | md | Shallot, chopped fine |
| 1 | md | Garlic clove, chopped fine |
| 1 | cn | Salt-free whole tomatoes (16-ounce) |
| 1 | tb | Double-concentrate tomato paste |
| 2 | ts | Sugar |
| 1/2 | ts | Dried oregano |
| 1/2 | ts | Dried basil |
| | | Cooked pasta of your choice |
Put the shiitake mushrooms in a small bowl and add enough warm water to
cover. Let them soak for about 15 minutes, until soft. Put the shiitakes
and the buttom mushrooms in a food processor that has been fitted with the
metal blade. Process until finely chopped. In a large skillet, heat the
olive oil ver moderate heat. Add the shallot and garlic and saute until
tender, 2 to 3 minutes. Add the chopped mushrooms and saute, stirring
frequently, until all the liquid from the mushrooms has evaporated and they
have just begun to brown, 10 to 15 minutes. Add the tomatoes, breaking them
up with your hands. Stir in the tomato paste, sugar, oregano, and basil.
Simmer until the sauce is thick but still slightly liquid, 10 to 15
minutes. Pour over cooked pasta.