Mushroom bolognese

 
                             MUSHROOM BOLOGNESE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pasta                            Sauces
                 Low-cal                          Low-fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   oz           Dried shiitake mushrooms
      1/2   lb           Button mushrooms
    1       tb           Olive oil
    1       md           Shallot, chopped fine
    1       md           Garlic clove, chopped fine
    1       cn           Salt-free whole tomatoes
                         -(16-ounce)
    1       tb           Double-concentrate tomato
                         -paste
    2       ts           Sugar
      1/2   ts           Dried oregano
      1/2   ts           Dried basil
                         Cooked pasta of your choice
 
   Put the shiitake mushrooms in a small bowl and add enough warm water to
   cover. Let them soak for about 15 minutes, until soft.
   Put the shiitakes and the buttom mushrooms in a food processor that has
   been fitted with the metal blade. Process until finely chopped.
   In a large skillet, heat the olive oil ver moderate heat. Add the shallot
   and garlic and saute until tender, 2 to 3 minutes. Add the chopped
   mushrooms and saute, stirring frequently, until all the liquid from the
   mushrooms has evaporated and they have just begun to brown, 10 to 15
   minutes.
   Add the tomatoes, breaking them up with your hands. Stir in the tomato
   paste, sugar, oregano, and basil. Simmer until the sauce is thick but
   still slightly liquid, 10 to 15 minutes. Pour over cooked pasta.
  
 
 
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