Title: Mushroom Sauce for Pasta
Categories: Sauce
Yield: 4 Servings

10 Dried Shittake mushrooms;
-diced after soaking
1/4 c Shittake soaking liquid
1 ds Red wine vinegar
1 md Onion; diced
3 Cloves garlic; diced
1 ts (or more!) chopped fresh
-rosemary
1 1/2 lb Fresh mushrooms; diced
1 ts Flour
1 ts Chopped fresh parsley
1/2 ts Dried oregano
Salt and pepper to taste

Date: Sun, 24 Mar 96 10:19:23 -0800

From: Amy Felix
Reconstitute the dried shittakes in a small bowl and save 1/4 cup of the
soaking liquid. Heat the liquid in a large frying pan, add the onion and
saute over medium heat for 5 minutes. Add the garlic and rosemary and saute
another 2-3 minutes. Blend in the mushrooms and cook over high heat,
stirring constantly with a wooden spoon for 3-4 minutes. Spash in some red
wine vinegar. Stir in the flour to absorb the juices and thicken the sauce.
Add the salt, pepper, and parsley and combine thoroughly. (makes 1 1/2
cups)

The original recipe is from *Cooking From an Italian Garden* by Paola
Scaravelli and Jon Cohen. This is my VLF version and it's still incredibly
good. Think of a hot mushroom pesto! It's lovely on some chunky pasta like
farfalle. The book also claims it's good on sandwiches and steamed veggies.

I used white button mushrooms as my *fresh*, I bet it would be really good
with some crimini or portabello mushrooms mixed in. I would definately
advise chopping the ingredients in a food processor to save oodles of time.
I hope you enjoy this as much as I did!

FATFREE DIGEST V96 #83

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.