Tuesday, January 4, 2011

Mushroom-herb Spaghetti

12 oz spaghetti
1 small onion, chopped
1 clove garlic, minced
1 Tbls olive oil
16 oz sliced mushrooms
2 Tbls tomato paste
14 oz can diced tomatoes
1 Tbls chopped fresh rosemary
(or about ½ tsp dried)
salt & pepper
parmesan, chopped fresh oregano

In a frying pan over medium heat, cook onion and garlic in olive oil unitl softened. Add mushrooms and cook until browned. Att tomato paste, diced tomatoes, rosemary, salt and pepper. Simmer 10 minutes. Serve over cooked spaghetti.

Sprinkle with fresh grated parmesan and fresh chopped oregano. (Of course fresh is best...but use what you've got.) :)

Not quite as impressive as it looked/sounded, but the mushrooms are delicious.

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