Ok, this one is for all of my vego friends. Coz I really do love and admire your dietary convictions. As we all know, animals have feelings, but plants can't sence pain, right?
Soooo. Now we've cleared this one up for good lets move on to our featured meal. Mushroom and garlic penne. Fresh and simple tastes are a favorite theme of mine, but saying this dish rocks is no joke. Garlic, tomatoes, and mushrooms all get together and have a big party on my tonge when cooked like this.
Heres how I did it.
Ingredence:
440g tin of crushed tomatoes. (Organic are best).
450g of button mushrooms. Quartered.
10 cloves of finley choped garlic.
1 small brown onion, very finley choped.
Salt & pepper.
Olive oil.
Penne pasta.
Method:
Get the pasta on the boil with a bit of olive oil. (I'm assumeing dryed pasta here). Fry the onion in a heavy based pan untill translucent and soft. add garlic, give that about 30 seconds, then bung in the mushys. Toss through and slowly fry for a couple of minutes. Now tip in the tomatoes, simmer rapidly untill the pasta is al-dente. Drain the pasta and pour sauce over the top. Season to taste.
Remember. Be kind to your fungi. It's better to unter cook than over cook mushrooms.
I like a big chardy with this one.
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