Mushroom and Tomato Sauce
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
- 1 lb Sliced mushrooms
- Salt & pepper
- 1 ea Handful fresh parsley, finely chopped
- 1 ts Marjoram
- 1/4 c Olive oil
- 4 ea Garlic cloves, crushed
- 2 c Canned plum tomatoes
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Heat olive oil in a large frying pan & cook the garlic, parsley & marjoram for 1 minute. Add sliced mushrooms & cook over moderate heat for 5 minutes. Add tomatoes, salt & pepper. Cook over high heat for 8 to 10 minutes or until the sauce starts to thicken.
- Serve over 1lb pasta.
- Paolo Gavin, "Italian Vegetarian Cooking"
Plating
Cookware for this recipe
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Frying pan
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Chef's knife
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Cutting board