Mushroom Hodge Podge
- 2 lbs white button mushrooms
- 8 medium-sized (about 1-1/4 ounces) plum tomatoes, cut in eighths
- 1 medium (about 1 cup) onion, thinly sliced
- 4 large garlic cloves, thinly sliced
- 1/2 tsp red pepper flakes (optional)
- 1 1/2 cups dry white wine
- 1 can (15 ounces) tomato sauce
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 cup rotelli or other short pasta
- Green Olive Pesto for Mushroom "Hodge Podge"3/4 cup pitted green olives (preferably imported)
- 1/4 cup chopped onion
- 2 Tbs pine nuts
- 1 small clove garlic
- 1/4 cup extra-virgin olive oil
- Trim mushroom stems, cut large mushrooms in halves. In a large saucepan, combine mushrooms, tomatoes, onion, garlic, red pepper flakes (if using), wine, and tomato sauce; bring to a boil. Reduce heat and simmer, partially covered, for 20 minutes. Raise heat to high, remove lid and cook until thickened, about 10 minutes. Season with salt and pepper.
- Meanwhile, in a medium-size saucepan, bring 6 cups salted water to a boil. Add rotelli; cook until tender, yet still slightly firm (al dente), about 8 minutes; drain and add to the mushroom mixture; toss gently. Spoon into shallow soup bowls, dividing evenly. Serve with crostini made with thick slices of toasted Italian or other peasant bread, spread with green olive pesto.
- Green Olive Pesto for Mushroom "Hodge Podge"In a food processor container, combine olives, onion, pine nuts, and garlic; whirl mixture until finely chopped, about 1 minute. With the motor running, slowly add olive oil to form a thick, smooth paste. Allow to stand about 30 minutes to blend flavors. Serve on slices of toasted Italian or other peasant bread.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.