Date: Mon, 25 May 1998 11:08:26 -0700
From: The Bilinski Family (twix@sover.net)
Here's a recipe I modified from our local paper. It is tart and very
good.
Portobellos with Fusilli (original recipe by Ellen Lord)
Serves 4-6 (I'd say 8)
1 lb. fusilli
1 large onion, finely chopped
2 cloves garlic, crushed
1 c. red wine
3 large portobello mushrooms, cut into bite-size pieces
1/2 T basil
oregano and pepper to taste
1/2 c sun-dried tomatoes (soaked in 1 c hot water, about 30 min) chopped
1 c veg boullion
Cook pasta while cooking sauce, so they're done at about the same time.
Cook onion and garlic until almost golden in a non-stick pan in the
liquid you prefer. Add wine to deglaze the pan. Add the mushrooms,
herbs and pepper. Lower the heat and simmer until the mushrooms are
almost done. Add the tomatoes and their liquid and the stock and cook
until the stock just comes to a boil, scraping the bottom of the pan if
necessary. Add the pasta, mix well and heat through.
kwvegan vegan