Ingredients for the "sauce"
1 Tbls. olive oil
5 cloves of garlic, pressed or minced
3 portobello mushrooms, sliced in half and then across into thin slices
8 oz of white button mushrooms, sliced thin
1/2 c. red wine
salt and pepper, to taste
2 Tbls. jarred spaghetti sauce
Parmigiano-Reggiano cheese, grated, to taste
In a large frying pan, sautee the garlic in the olive oil over medium-high heat for a minute or so. Add the portobello mushrooms to the pan, then add the button mushrooms. Give everything a good stir so the garlic doesn't burn on the bottom of the pan.
Let the mushrooms cook down slightly, stirring occasionally. Add the wine and spaghetti sauce and cook for another 5-10 minutes until the liquid has reduced and thickened.
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| cooking down the mushrooms |
While the mushrooms are cooking down, cook your pasta. I used whole wheat pasta so it took a bit longer than spaghetti made with white flour.
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| getting hungry now |
While I'm waiting for things to finish, I'll grate some cheese to top off my spaghetti.
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| hmmm, that may be a bit too much |
When the pasta is cooked to the package's directions, drain it and add to the frying pan, mix well with tongs to coat all of the spaghetti with the sauce. Then plate, add your cheese, and it's dinner time!
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| delicious! |
Bye for now...
This looks delicious!! I often see wine used in cooking (and most often sauteing [is that a word]). Do you know the reason/science behind it? Is it just the flavor that is present after it's reduced or is there a special reason?
ReplyDeleteHi Erin, thanks for commenting! I don't know for sure, but I think wine is added strictly for flavor (as I imagine the alcohol burns off during cooking). I like a bit of red added to a dish like this - it went nicely with the "earthy" mushroom flavors - or a beef dish, and a white wine is great if you're sauteing shrimp or even added to a cream sauce.
ReplyDeleteEnjoy :)