RECIPE: Tomato Sauce with Mushrooms

[Guest guest]

Just to show that everything does not have to be about Mexico - we will

welcome other recipes too! ;=) - I am posting a favourite sauce.

 

This Italian-style tomato sauce with chilies and mushrooms is great with

pasta, and I'm sure that, like us, you will find ways of using it over steamed

or

grilled vegetables, stuffed mushrooms or peppers, etc. etc. It makes eggplant

sing.

 

I am indebted to Madhur Jaffrey's _World Vegetarian_ for this one.

 

TOMATO SAUCE WITH MUSHROOMS (VEGAN)

 

1/4 cup olive oil

4 garlic cloves, peeled and finely chopped

8 medium white mushrooms, wiped with a damp cloth and sliced lengthwise

into 1/8-inch-thick slices

1 whole dried hot red chile (use your own discretion here - we use more!)

1 can whole tomatoes, coarsely chopped (12-ounce-can)

3/4 tsp salt

 

Put 2 Tbsp oil and half of the garlic into a large frying pan and set over

medium-high heat. As soon as the garlic sizzles and turns golden, turn up the

heat to high and put in the mushrooms. Stir and fry for 1 to 2 minutes, or until

the mushrooms are glossy. Empty the contents of the pan into a bowl and

clean out the pan.

 

Put the remaining 2 Tbsp oil, the remaining garlic, and the red chilies intothe

same frying pan. As soon as the garlic sizzles and turns golden, put in the

tomatoes and all their liquid as well as the salt. Stir to mix and cook,

undocered, on medium-low heat for about 20 minutes. The sauce should not

be too pasty. Add the mushrooms and cook another 3 minutes. Remove the

chilies.

 

Serves 4.

 

Best,

 

Pat ;=)