Portobello Spaghetti Sauce

What is it about gray winter days that makes pasta and sauce so appealing? Maybe it's the soft and filling noodles that are as versatile as the flavors you pair them with.

But how can you enjoy vegetarian spaghetti sauce while still satisfying a meat lover? Try using portobello mushrooms. Saute 1/2 a pound of sliced portobellos and then chop them in a food processor until they have a similar texture to ground beef. The rest of this recipe is pretty familiar, from pureed tomatoes and tomato paste, to fresh basil and garlic - and quite delicious.

ENJOY!

Portobello Spaghetti Sauce

1 1/2 tablespoons olive oil

8 ounces portobellos, sliced

1 tablespoon olive oil

1 medium onion, diced

3 cloves of garlic, minced

4 tablespoons fresh basil, minced

28 ounces imported crushed tomatoes in heavy puree

        (VOE - they're lower in salt than many domestic varieties)

6 ounces tomato paste

2 tablespoons fresh oregano, minced

2 tablespoons fresh thyme, minced

1-2 tablespoons dry red wine

1-2 teaspoons honey

In a large skillet, warm 1 1/2 tablespoons olive oil over medium heat and then saute portobellos until lightly browned and soft. Place portobellos in food processor and chop fine. Set aside.

Warm 1 tablespoon olive oil in skillet, over medium heat, and then saute onion and garlic until they become translucent. Add tomatoes, tomato paste, oregano, thyme, wine and honey and stir thoroughly to combine.

Heat to slow boil until steaming, turn down heat, and then simmer on low for 20 minutes. Adjust seasoning and serve over your favorite pasta.

Champagne and Pasta

This summer I took an online food writing course from a colleague, for which one of our exercises was to create a recipe and then write it up to fit the style of three different magazines. After doing some research to find ingredients that seem to pair well with champagne, I created this recipe which we enjoyed again with friends, last evening.

The earthy taste of portobellos merges beautifully with champagne in a rich, seductive sauce. But if you're not a champagne fan or don't want champagne 'leftovers,' you can substitute chardonnay.

Champagne Parmesan Pasta Sauce with Portobellos
Makes eight, 1/4 cup servings

2 cups portobello mushrooms, chopped in about 1/4" pieces
2 tablespoons butter
2 cloves garlic, peeled and minced
2 tablespoons dry champagne

2 tablespoons butter
2 tablespoons flour
1 cup low-fat milk
1/4 cup dry champagne
1 3/4 teaspoon nutmeg
1 3/4 - 2 cups grated Parmesan
2 tablespoons sherry

grated Parmesan

For the mushrooms: Using paper towel, remove excess dirt from surface of mushrooms and dice. Melt the butter in a large frying pan over medium heat. Saute garlic until soft and lightly browned. Add mushrooms and saute over medium heat until soft and glossy, about 2-3 minutes. Add champagne and reduce to simmer for 10 minutes. Remove from pan and set aside.

For the sauce: Melt butter in a large saucepan. Over medium heat, add flour and stir continuously until smooth. Add milk and continue stirring until sauce begins to thicken and bubble slightly. Add champagne, nutmeg and sherry and reduce heat to low. Slowly add Parmesan, stirring to create a smooth, creamy consistency. Stir in mushrooms, and then add salt and pepper as needed.

Serve over pasta with additional Parmesan.