IF YOU LIKE MUSHROOMS YOU WILL LIKE THIS ENJOY DAN:

MUSHROOMS WITH PASTA AND TOMATO SAUCE by CHEF DAN:


Serves 4



INGREDIENTS:



2 portabella mushrooms, stems and gills removed, caps cut into 1/2-inch pieces

1/2-cup dried gourmet blend mushrooms, soaked in hot water for 20 minutes

2 tablespoons olive oil

5 cloves garlic, sliced thin

1 tablespoon tomato paste

2 teaspoons fresh rosemary leaves

1 (14.5oz) can diced tomatoes

1 pound angle hair spaghetti

Salt and pepper to taste

Grated parmesan cheese for serving



DIRECTIONS:



1. When dried mushrooms are soft, chop into bit size pieces, reserve 1-cup liquid.

2. In a skillet add oil over medium-heat and when sizzling add portabella mushrooms, and chopped mushroom blend, garlic, tomato paste, and rosemary.

3. Cook, stirring occasionally, until all liquid has evaporated, and tomato paste has started to brown, 5-7 minutes.

4. Add 1-cup reserved mushroom water, diced tomatoes, and there juices.

5. Increase to heat to high and then bring to a simmer on medium-low.

6. Simmer until thickened, 15-20 minutes.

7. Season with salt and pepper.

8. Meanwhile, bring 4 quarts of water to a boil, and cook pasta according to package directions.

9. Drain pasta, reserving 1-cup liquid, and return pasta to the pot.

10. Add sauce to pasta and toss to combine.

11. Adjust consistency with reserved pasta water and season with salt and pepper.

12. Serve with grated parmesan cheese.

ENJOY DAN: (ROCK-ON)