Mushroom Bolognese

MUSHROOM BOLOGNESE

4 Preparation Time :

Categories : Pasta Sauces

Low-cal Low-fat

Amount Measure Ingredient -- Preparation Method -- -- --

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

2 to 3 minutes. Add the chopped

mushrooms and saute, stirring frequently, until all the liquid from the

10 to

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

10 to 15 minutes. Pour over cooked pasta. - - - - - - - - - - - - - - - - - -