Recipe for Pasta with Wild Mushroom Tomato Sauce 
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Yield:
6
Ingredients:
Amount Ingredient
2 tbl olive oil
8 oz white mushrooms, sliced
6 oz portobello mushrooms, sliced
4 oz oyster mushrooms, sliced
6 x garlic cloves, minced
1/4 cup water, or red wine
1 can stewed tomatoes, (14 ounce)
1 can tomato puree, (14 ounce)
2 tsp dried basil
2 tsp dried oregano
1/4 tsp red pepper flakes
1/2 tsp salt
1/4 cup fresh basil, arugula or parsley, chopped
Instructions:
Instructions: Heat oil over medium heat in large saucepan. Add mushrooms; cook, stirring frequently, until the mushrooms are caramelized, about 7 minutes. Stir in garlic, wine or water; cook, stirring, until liquid is evaporated. Add tomatoes, tomato puree, and dried seasonings. Reduce heat to low; simmer for 20 minutes, stirring occasionally. (Partially cover the pan to keep the sauce from splattering.) Remove from heat; stir in fresh herbs.

Meanwhile, place pasta in boiling water to cover, stir and return to boil.

Cook until al dente, about 9-12 minutes. Drain and transfer to warm serving plates.

Spoon sauce over pasta. If desired, serve with grated parmesan or romano cheese and warm Italian bread.

Makes 6 servings, 6 grams of fat per 1 cup serving.

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