Mushroom Bolognese

Recipe Ingredients

1/2 oz	14g	Dried shiitake mushrooms
1/2 lb	227g / 8oz	Button mushrooms
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Shallot - chopped fine (medium)
1 tablespoon	15ml	Garlic clove - chopped fine (medium)
1		Salt-free whole tomatoes - (16-ounce)
1 tablespoon	15ml	Double-concentrate tomato - paste
2 teaspoons	10ml	Sugar
1/2 teaspoon	2.5ml	Dried oregano
1/2 teaspoon	2.5ml	Dried basil
		Cooked pasta of your choice

Recipe Instructions

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.

Source:
Akron Beacon Journal

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