Mushroom Pasta

This is a great dish for a quick dinner on a night when you want to go meatless – a little lighter than the heavier meat sauces now that the weather is getting warmer.

1 pound of baby portabello or white mushroom, sliced

1 small carrot, finely diced

1/2 yellow onion, finely diced

1 celery stalk, finely diced

2 tablespoons tomato paste

1 small can of diced tomatoes

olive oil

1 cup of chicken stock

1 cup of white wine

1/2 cup water

several sprigs of fresh thyme and oregano

salt and pepper

1.) Saute the carrot, onion and celery in the olive oil until just translucent.

2.) Move the sauteed mirepoix (carrot, onion, celery) to the perimeter of the pan, add a little more olive oil to the center of the pan and saute the mushrooms. Treat mushrooms like you do meat – spread it out in a single layer and let it get a good sear before you move it around.

3.) Add the tomato paste and diced tomatoes, then the stock, wine and water.

4.) Add the thyme or oregano and season to taste with salt and pepper.

This is such a quick dish if you’ve got the pasta going at the same time you can have dinner on the table in about 20 minutes. And if you’d like a spicer version, omit the thyme and oregano and add a few pinches of nutmeg, cinnamon and cloves instead. Just as tasty either way.


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