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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From an unnamed recipe card. Ingredients:
50 g butter |
900 g button mushrooms, wiped and quartered |
2 shallots, chopped |
2 garlic cloves, crushed |
1 tablespoon fresh rosemary |
2 bay leaves |
150 ml white wine |
2 tablespoons tomato puree |
300 ml tomato sauce |
1 teaspoon fresh thyme |
Directions:
1. Melt butter in a pan. Add the mushrooms, shallots, garlic and rosemary and cook for 3 minutes, stirring until coated in butter.
2. Add the bay leaves, wine and tomato puree to the pan. Stir until well blended.
3. Pour in the passatta and add the thyme. Bring to the boil, then reduce the heat and simmer for 15 minutes or until the mushrooms are tender. Remove bay leaves before serving. Garnish with parsley sprigs.
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