Wild Mushroom Tomato Sauce Over Wheat Pasta Recipe - Vegan

Ingredients:

2 cups water
2 ounces dried porcini mushrooms
2 tablespoons high-heat oil such as safflower or grapeseed oil
1 large white or yellow onion, small dice
1 pound shiitake mushrooms, thinly sliced
4 garlic cloves, minced
1 teaspoon dried oregano
1/2 cup red wine
4 vine-ripened tomatoes, medium dice
15 fresh basil leaves, cut into chiffonade
Kosher salt and freshly ground black pepper

Directions:

1.Rinse the dried mushrooms in very cold water to remove any
grit and dust. In a small pan, bring 2 cups of water to a simmer and
remove it from the heat. Add the dried mushrooms and let them
steep for 10 minutes. Drain the mushrooms and allow the liquid to
sit undisturbed.
2.Heat a large saucepan over high heat, add the oil, and wait until
it shimmers. Add the chopped onions and stir with a wooden spoon
until the onions are lightly browned, about 8 minutes. Add the
shiitake mushrooms and sauté until they release their juices and
begin to brown. Add the minced garlic and the oregano and stir
for 2 minutes. Add the red wine and simmer until the liquid has
reduced by half.

Makes 4 cups of sauce. Pour on whole wheat pasta.










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