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.
|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.
|getting hungry now|
While I'm waiting for things to finish, I'll grate some cheese to top off my spaghetti.
|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!
Bye for now...