Mushroom bolognese Recipe

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Mushroom bolognese

Artist:	_	Yield:	4
Categories:	Low-calorie, Low-fat, Pastas & Noodles, Sauces & Dressings	Rating:	0
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Ingredients:

1/2	oz	Dried shiitake mushrooms
1/2	lbs	Button mushrooms
1	tbsp	Olive oil
1	med	Shallot, chopped fine
1	med	Garlic clove, chopped fine
1	can	Salt-free whole tomatoes
		-(16-ounce)
1	tbsp	Double-concentrate tomato
		-paste
2	tsp	Sugar
1/2	tsp	Dried oregano
1/2	tsp	Dried basil
		Cooked pasta of your choice

Procedures:

1	Put the shiitake mushrooms in a small bowl and add enough warm water to cover.
2	Let them soak for about 15 minutes, until soft.
3	Put the shiitakes and the buttom mushrooms in a food processor that has been fitted with the metal blade.
4	Process until finely chopped.
5	In a large skillet, heat the olive oil ver moderate heat.
6	Add the shallot and garlic and saute until tender, 2 to 3 minutes.
7	Add the chopped mushrooms and saute, stirring frequently, until all the liquid from the mushrooms has evaporated and they have just begun to brown, 10 to 15 minutes.
8	Add the tomatoes, breaking them up with your hands.
9	Stir in the tomato paste, sugar, oregano, and basil.
10	Simmer until the sauce is thick but still slightly liquid, 10 to 15 minutes.
11	Pour over cooked pasta