Mushroom Ragu
  • 2-3 tblsp olive oil
  • 4 garlic cloves, minced
  • 1/4 tsp crushed red pepper flakes
  • 8 oz button mushrooms, thinly sliced
  • 4 oz wild mushrooms
  • 1 14-oz can crushed tomatoes
  • 1/8 tsp dried rosemary, crumbled
  • 1/2 tsp salt
  • Heat the water for the pasta.
  • Heat the olive oil in a medium-sized saucepan over medium heat.
  • Add the garlic and red pepper flakes, and saute about 30 seconds (will sizzle a little).
  • Stir in the mushrooms and cook until brown and juicy. Don't worry if the mushrooms initially stick to the bottom of the pan; they will eventually start releasing a lot of liquid.
  • Mix in the tomatoes, rosemary, and salt, and cook, stirring often, for 10 minutes. Lower the heat if splattering starts.
  • Serve over linguine or other pasta. Top with parmesan or mozarella if desired.
Source: Jeanne Lemlin, Vegetarian Classics