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Categories:Viewed: 46 - Published at: 6 years ago
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
Method
- Melt butter in a pan.
- Add the mushrooms, shallots, garlic and rosemary and cook for 3 minutes, stirring until coated in butter.
- Add the bay leaves, wine and tomato puree to the pan.
- Stir until well blended.
- 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.
