Saturday, December 16, 2006

mushroom ragout

ok, so last evening i made a luscious mushroom sauce.....more than a sauce because it was so substantial........the idea came from martha stewart's unsolicited emails to my inbox......

1 package button mushrooms
1 package portabello muchrooms
1/2 cup imported dried cepes, soaked in 1 cup red wine til softened
1 sweet onion, trimmed and sliced thinly
1/4 cup olive oil
1 tbsp minced garlic
1 tsp italian blend seasoning
1 package frozen artichoke quarters (kroger's private collection)
1 can tomato paste
1 cup bottled marinara sauce
salt to taste
8 ounces pasta (we used this flat semi-lasagna kind from the aldi)
shredded romano

wash and trim the mushrooms; saute with onion and garlic in large kettle with olive oil til soft. add softened cepes, along with red wine, italian seasoning, artichoke quarters, tomato paste, and marinara. simmer until your children get home from the airport, add salt to taste. serve over pasta cooked in salted water with a touch of olive oil

mm's note- in a perfect world i'd have added capers, but given that some in my family do not share my adoration of the lily bud..i left them out.....this time.....

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