I am actually not a fan of mushrooms, unless someone else prepares them. I just don't seem to have the knack to cook them well it seems, unless on a BBQ grill. That is, until I turned my imagination to create this recipe which goes well with fresh pasta, I prefer tagliatelle, but knock yourself out with your preferred pasta shape.
4-5 tomatoes (I vary depending on what is fresh, Roma's are good)
olive oil
4-5 cloves garlic, chopped
2-3 onions chopped coursely (red or yellow)
2 bay leaves
1 large sweet red pepper
2 red chili peppers
1 lb mushrooms chopped ( I use a variety of them, but one variety works too, though try to avoid boring buttom mushrooms. I find them lacking in flavour.)
1-2 Tblps chipotle pepper (the sauce of the can) or smoked pepper flakes (optional)
1 cup red wine (any kind)
Feta cheese (optional)
salt to taste
Boil water i a sauc epan. When boiled, drop the tomatoes in and let blanch for 2 minutes (until you see the skins pucker). Drain and let cool down a bit to handle. Slip off the skins and with a potato masher in a bowl, roughly mash them into a course sauce.
In a sauce pan, heat olive oil and when hot add the onions. Lower heat and let the onions sweat until they are almost caramelized. Add the sweet red pepper, garlic and chile peppers. Cook through stirring and until they start to reduce and thicken. Add the mushrooms and bay leaves, cooking through until starting to reduce and thicken.Add the tomatoes and chipotle pepper sauce, cook to reduce. Add the red wine and continue cooking over a low heat until well thickened. Optional: add broken bits of feta to add texture, colour and flavour. If using feta, taste first before adding more salt.
I find sauces, soups and stews taste better the next day or two, so this is good to prepare in advance. Re-heat and toss in cooked pasta to coat
Variation: at the point when you have the onion and red pepper base, you can add chopped bacon to add flavour.
4-5 tomatoes (I vary depending on what is fresh, Roma's are good)
olive oil
4-5 cloves garlic, chopped
2-3 onions chopped coursely (red or yellow)
2 bay leaves
1 large sweet red pepper
2 red chili peppers
1 lb mushrooms chopped ( I use a variety of them, but one variety works too, though try to avoid boring buttom mushrooms. I find them lacking in flavour.)
1-2 Tblps chipotle pepper (the sauce of the can) or smoked pepper flakes (optional)
1 cup red wine (any kind)
Feta cheese (optional)
salt to taste
Boil water i a sauc epan. When boiled, drop the tomatoes in and let blanch for 2 minutes (until you see the skins pucker). Drain and let cool down a bit to handle. Slip off the skins and with a potato masher in a bowl, roughly mash them into a course sauce.
In a sauce pan, heat olive oil and when hot add the onions. Lower heat and let the onions sweat until they are almost caramelized. Add the sweet red pepper, garlic and chile peppers. Cook through stirring and until they start to reduce and thicken. Add the mushrooms and bay leaves, cooking through until starting to reduce and thicken.Add the tomatoes and chipotle pepper sauce, cook to reduce. Add the red wine and continue cooking over a low heat until well thickened. Optional: add broken bits of feta to add texture, colour and flavour. If using feta, taste first before adding more salt.
I find sauces, soups and stews taste better the next day or two, so this is good to prepare in advance. Re-heat and toss in cooked pasta to coat
Variation: at the point when you have the onion and red pepper base, you can add chopped bacon to add flavour.
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