My best friend who is Italian made this for me once. I absolutely fell in love with it and I've made it a million times since. This is probably the dish I cook most often. It's not a very saucy pasta, but it's packed with a lot of flavour. Also, I don't think it would taste as good with white/button mushrooms. You should use swiss brown mushrooms, portobello or any of the other browner varieties. The trick with this recipe is to cook the sauce on slooowwww.
Ingredients:
- Mushrooms (300-400 grams approx)
- 2 cloves of garlic
- Half an onion, finely sliced
- Small handful (approx 1-2 tablespoons) of chopped parsley (fresh, not the kind you get in bottles)
- 1 small tomato
- salt and pepper
Method:
- Add a generous amount of olive oil into a sauce pan on low-medium heat.
- Fry the onion, garlic and parsley for approximately 10 minutes. You want the onion to caramelize but not brown.
- Add the tomato and fry until it's softened, which should take at least another 10 minutes.
- Add the mushrooms and let it cook (again, on slow). This should take around 20-30 minutes. Season with salt and pepper and mix it with cooked pasta of your choice.
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