Delicious mushrooms in red wine with pasta.
We are a meat-free household but we certainly enjoy our food. This recipe is splendid for a family dinner but equally good to serve to guests. Although I generally serve this with pasta – any sort – we’ve also had this with plain boiled rice which made a pleasant change and the rice soaks up the delicious sauce beautifully.
You could also serve this – with or without the pasta – as a side, especially with a plain meat dish such as a roast, steak or chops. It’s also idea to serve as an appetizer. Serve small portions in individual dishes, again with or without the pasta, along with sliced tomatoes and fresh basil leaves. Pass parmesan cheese separately.
Serves: 2 portions
- 6 oz pasta
- 8 oz mushrooms, cleaned
- 1 carrot, cleaned and sliced
- 2 small onions, chopped
- ½ glass red wine
- 1 clove garlic, chopped
- 1 teaspoon olive oil
- 1 tomato, deseeded and chopped
- Boil plenty of water in a large pan. When boiling add the pasta.
- In a medium sized frying pan, heat the olive oil.
- Add the carrots,onion and garlic and cook over a medium heat.
- When they are softening, add the whole mushrooms. Cook for two or three minutes.
- Add the wine and the tomato and turn to simmer.
- Strain the cooked pasta and serve with the wine and mushrooms piled on top.
Of course, you can experiment with adding different vegetables and herbs. Using zucchini in place of the carrots gives this dish a French ratatouille flavour, especially if you add Mediterranean herbs. It’s also a good idea to have some crusty French bread on the table too so that you and your guests can mop up the delicious sauce.
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