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WCLV 104.9

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Mushroom Marinara

Posted Tuesday, August 31, 2010

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Submitted by

Denise Fugo


Ingredients & Directions

1 lb Angel Hair or Linguini Pasta
4 white button mushrooms
4 cremini mushrooms
4 shiitake mushroom caps
1 medium size onion
1 clove garlic
2 cans Hunt’s petite diced tomatoes
1 cup white wine
1 tablespoon olive oil
ground pepper

Fill pot with water to cook pasta.  Do not salt until water comes to a full boil; add 1 tablespoon salt.
Warm a saute pan on the stove with 1 tablespoon olive oil and 2 tablespoons butter.
Slice mushrooms.  (Use only 1 variety if that is all you have.)
Mince the onion and garlic cloves.  Keep in two separate bowls.

Change out of your work clothes and return to stove in your slippers.

Mix the mushrooms and onion and add to the saute pan—turn up the heat to medium.

Open 2 cans Hunt’s petite diced tomatoes (recycle cans); once onions are caramelized add garlic.  Pour in two cans of Hunt’s petite diced tomatoes, and then rinse each can with 1/2 can of water and stir into tomatoes.  Add 1 cup of white wine and stir in.

Cut 3 pieces of butter approximately 1/4 inch each and place on top of marinara in triangular fashion.  Once marinara comes to a boil, turn heat down to a simmer.  Once butter melts stir into sauce.  Add ground pepper to taste.

Cook pasta.  Drain in colander.  Rinse under hot water.

Pour one half of the pasta into ceramic pasta bowl and pour Marinara on top.  Garnish with chiffonade of fresh basil if available.

Reserve remaining pasta if needed with marinara or for next pasta meal.  Toss with olive oil and refrigerate in tight fitting plastic container until needed.  If you have teenagers, it will not see the light of day.

Bon Appetite!


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