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Mushroom 'Hodge Podge'


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  • 2 pounds fresh white mushrooms
  • 8 medium plum tomatoes cut in eighths
  • 1 medium onion thinly sliced
  • 4 large garlic cloves thinly sliced
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 1/2 cups dry white wine
  • 1 can tomato sauce - (abt 15 oz)
  • 1/2 teaspoon salt
  • 1 cup rotelli or other short pasta


Servings 4


Step 1

Trim mushroom stems, cut large mushrooms in halves. In a large saucepan, combine mushrooms, tomatoes, onion, garlic, red pepper flakes (if using), wine, and tomato sauce; bring to a boil. Reduce heat to high, remove lid and cook until thickened, about 10 minutes. Season with salt and pepper.

Meanwhile, in a medium-size saucepan, bring 6 cups salted water to a boil. Add rotelli; cook until tender, yet still slightly firm, about 8 minutes. Drain and add to the mushroom mixture; toss gently. Spoon into shallow soup bows, dividing evenly. Serve with crostini made with thick slices of toasted Italian or other peasant bread spread with pesto.

This recipe yields 4 servings.

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