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Mushroom Marinara

3 portabella tops, chopped
2 big handfuls of shiitakes, chopped
1 jar pasta sauce
1/4 to 1/2 bottle red wine
garlic, chopped
olive oil
freshly grated romano or asiago
1 can chopped tomatoes

Saute garlic in about 3 tablespoons olive oil in a large pan. When
it has diffused most of its flavor, but befure it starts to turn
brown, add in the mushrooms. Stir constantly over med/high heat.
When the mushrooms have absorbed all the garlic oil, add in about
a half cup of the red wine. Keep cooking the mushrooms, stiring
constantly and adding wine when they soak up the previous addition,
until they are just about thoroughly cooked. Then add the pasta
sauce and canned tomatoes. Add the rest of the red wine to taste.
Cook for about half an hour.

Turn the heat off and let it sit uncovered for 5-10 minutes so that
it thickens a little bit, stirring occasionally, before you are
ready to serve it. Serve over shaped pasta--rotini or penne with
the romano.

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