Mushrooms & Dried Tomato Sauce
Yield
2 servingsPrep
20 minCook
20 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | ounce |
mushrooms, porcini, dried
|
* |
| 1 | cup |
water
boiling |
|
| 3 | each |
sundried tomatoes
|
*
|
| 2 | teaspoons |
rosemary leaves
fresh |
|
| 2 | each |
garlic cloves
|
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 1 | small |
onions
finely diced |
|
| 1 | x |
white wine
for sauteeing the onion |
*
|
| ½ | pound |
mushrooms
fresh, roughly chopped into irregular pieces |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 10 | ounces |
pasta
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 14.5 | ml/g |
mushrooms, porcini, dried
|
* |
| 237 | ml |
water
boiling |
|
| 3 | each |
sundried tomatoes
|
*
|
| 1E+1 | ml |
rosemary leaves
fresh |
|
| 2 | each |
garlic cloves
|
|
| 15 | ml |
parsley leaves
chopped |
|
| 1 | small |
onions
finely diced |
|
| 1 | x |
white wine
for sauteeing the onion |
*
|
| 226.8 | g |
mushrooms
fresh, roughly chopped into irregular pieces |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 289 | ml/g |
pasta
|
|
Directions
Soak the tomatoes and porcini in boiling water for about a half hour, then chop them into small pieces.
Reserve the soaking liquid.
Finely chop the rosemary, garlic, and half the parsley together.
Sauté the mushrooms, tomatoes, onion, and garlic-herb mixture in the wine for about a minute.
Add salt, a generous amount of pepper, and cook over medium-high heat until the mushrooms begin to give up their liquid, after 3 to 4 minutes.
Carefully pour the soaking liquid from the mushrooms and tomatoes into the pan (it may have sand on the bottom).
Bring to a boil; then lower the heat and simmer for 15 minutes.
Taste for salt and pepper.
