Cauliflower and Mushroom Pasta Sauce
This pasta sauce works well on penne pasta!
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%20Christian%20Schwarz%20(from%20inaturalist_org%2C%20ID%20.jpeg)
Boletus edulis var. grandedulis. © (CC BY-NC) Christian Schwarz (from inaturalist.org, ID 3556209)
Objective:
Sauce/Garnish/Stuffing
Total Time:
About an hour
Yield:
6 - 12 servings
Suggested Mushrooms:
- Agaricus bisporus (portobello, portobella, cremini, crimini, baby bella, white button)
- Boletus edulis (porcini, penny bun, king bolete)
- Boletus rex-veris (spring king bolete)
- Lentinula (Lentinus) edodes (shiitake)
Ingredients
1 lb. sliced boletes, shiitake, and/or cremini
1 medium head cauliflower, chopped
1/4 C olive oil
5 to 6 cloves garlic, minced
1 C onion, sliced
4 cups fresh tomatoes, chopped
1⁄4 C each chopped fresh basil, oregano, savory and
parsley
1 C white wine
Coarse sea salt and black pepper to taste
Method
Heat olive oil in large cast iron skillet.
Add garlic and onion and sauté until onion is translucent.
Add your sliced mushrooms, and sauté until crispy.
Add the cauliflower and tomatoes followed by herbs.
Stir in white wine.
Cook over low to medium heat for 20 to 30 minutes, and add salt and pepper to taste.
In the meantime, prepare your pasta.
Serve the cauliflower mushroom sauce over your hot pasta.