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| 2 Esslöffel | olive oil |
| 8 x ca. 30 g | white mushrooms sliced |
| 6 x ca. 30 g | Portabello mushroom, sliced |
| 4 x ca. 30 g | Shiitake or oyster mushrooms, sliced |
| 6 | Cloves garlic, minced (up to 8) |
| 1/4 Tasse | Water or red wine |
| 1 Dose | (14-oz) stewed tomatoes |
| 1 Dose | (14-oz) tomato puree |
| 2 Teelöffel | basilicum dried |
| 2 Teelöffel | oregano dried |
| 1/4 Teelöffel | red pepper flakes |
| 1/2 Teelöffel | salt |
| 1/4 Tasse | Fresh basil, arugula or parsley, chopped |
| 12 x ca. 30 g | Linguine or spaghetti |
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Beverly Manning asked for non-Mexican vegetarian entrees. Here's one that was printed in the August 96 issue of Vegetarian Times.
Heat oil over medium heat in large saucepan. Add mushrooms; cook, stirring frequently, until the mushrooms are carmelized (about 7 minutes). Stir in garlic and water (or wine); cook, stirring, until liquid is evaporated. Add tomatoes, tomato puree and dried seasonings. Reduce heat to low; simmer for 20 minutes, stirring occasionally. Partially cover the pan to minimize splattering. Remove from heat; stir in fresh herbs. Meanwhile, cook pasta according to package directions. Spoon sauce over pasta. If desired, top with parmesan or romano cheese.
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