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Print this Recipe    Mushroom Thyme

MUSHROOM/TOMATO/THYME PASTA SAUCE

1 sm. onion
a bit of olive oil
8 oz. mushrooms
2 large plum tomatoes
2 T. fresh thyme
1/2 c. chardonnay
2 T. mushroom ketchup, if you've got it
a handful of arugula leaves
3 T. cold milk
1 t. flour

Chop up the onion & saute in the oil till limp, then add the
mushrooms (sliced) and about half the thyme (and a bit of salt, if
you're so inclined). Cook until the mushroom liquid evaporates.

Seed the tomatoes (halve 'n' squeeze) & dice. Add to the pan, &
cook for another couple of minutes. Then add the wine & optional
mushroom ketchup, & reduce by a half. At the last minute, whisk
the flour into the milk and stir in. Serve over penne, scattering
ribbons of arugula over the top.

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