Mushroom 'Hodge Podge'

Mushroom 'Hodge Podge'
Mushroom 'Hodge Podge'

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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

Directions

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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