- 4
0/5
(0 Votes)
Ingredients
- 1 pound shiitake mushrooms
- 1/4 cup dry vermouth mixed with
- 2 tablespoons water
- 1 pound tomatoes peeled and seeded
- 4 tablespoons olive oil
- 1 teaspoon minced garlic
- 1 teaspoon fresh rosemary (or 1/2 tspn dried rosemary)
- Salt to taste
- Freshly-ground black pepper to taste
- 1/2 pound wide egg noodles
- Minced parsley for garnish
Preparation
Step 1
Wipe shiitake caps clean. Slice stems thin and combine with vermouth and water in a pan. Cover and simmer until tender, about 10 minutes.
Cut tomatoes in 1/4-inch wide strips and 2 inches long. Slice shiitake caps the same.
Heat 2 tablespoons oil in a large skillet. Add garlic, rosemary and 1/4 teaspoon salt. Toss for 1 minute over moderate heat. Add stems and liquid, tomatoes and caps; toss gently over medium heat until tomatoes and mushrooms soften and thicken a bit, about 5 minutes.
As sauce finishes, boil noodles until just tender and drain. Toss with remaining tablespoon of oil in a hot pan. Pour in sauce over all. Add salt and pepper, parsley and serve.
This recipe yields 4 servings.
You'll also love
-
Mushrooms Kathleen 0/5 (0 Votes) -
Enoki-Stuffed Zucchini 0/5 (0 Votes)
You'll also love
-
Fettuccine With Morels, Asparagus,... 0/5 (0 Votes) -
Cornish Game Hens, With Orzo... 0/5 (0 Votes)