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Print this Recipe    Mushroom Tomato

Spicy Tomato and Mushroom Sauce

1 clove garlic, crushed
1 green chili, seeded and chopped
10 oz mushrooms, halved or quartered
2 large ripe tomatoes
3 sundried tomatoes
1 tbs tomato puree
3 tbs flatleaf parsley
1 tsp balsamic vinegar
extra virgin olive oil
salt and freshly ground black pepper

Heat the oil in a pan over medium heat, stir and fry the garlic,
chili and half the parsley for half a minute or so, then add the
mushrooms. Fry over a medium heat for about 15 minutes, stirring
occasionally. Meanwhile blitz the remaining parsley, tomatoes,
sundried tomatoes and tomato puree in a blender, then add to the
mushroom mixture along with the balsamic vinegar. Cook for another
15 to 20 minutes, season with salt and pepper and serve with
spaghetti.

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4 of 4 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Mushroom Tomato Pasta, July 11, 2004 - 04:37 AM
Reviewer: Gary from Gold Coast, Australia
Very nice taste - the sun-dried tomato tends to take over from the mushroom flavour, however if served with stuffed olives on top - terrific.

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