Wild Mushroom and Beef Pasta Sauce |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A different twist to pasta sauce this one is neither tomato based nor cream based. Simple and delicious. The mushrooms used can be changed for your favorite kind, next time I will probably add some chanterelles in there - yummy. Can be served over pasta or rice, also great for freezing. Ingredients:
4 ounces shiitake mushrooms, sliced |
3 ounces oyster mushrooms, sliced |
1 zucchini, quartered and sliced |
1 onion, chopped |
1 -2 garlic clove, minced |
1 lb ground beef |
20 ounces cream of mushroom soup |
1/2 cup mozzarella cheese, grated |
8 -10 slices sun-dried tomatoes, cut into strips |
1/2 teaspoon oregano |
salt & pepper |
Directions:
1. Brown onion, garlic and zucchini, set aside.
2. Brown mushrooms, set aside.
3. Brown meat.
4. Add onion, garlic, zucchini and mushrooms to meat.
5. Cook together until almost all liquid has evaporated.
6. Add remaining ingredients and cook until cheese has melted.
7. If sauce is too thick dilute with milk until desired consistency.
8. Salt & pepper to taste.
9. Serve over freshly cooked pasta.
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