Name: Mushroom/tomato/thyme Pasta Sauce
Ingredients: 1 sm. onion; a bit of olive oil; 8 oz. mushrooms; 2 large plum tomatoes; 2 T. fresh thyme; 1/2 c. chardonnay; 2 T. mushroom ketchup, if you've got it; a handful of arugula leaves; 3 T. cold milk; 1 t. flour

Mushroom/tomato/thyme Pasta Sauce

Ingredients

1 sm. onion
a bit of olive oil
8 oz.s mushrooms
2 large plum tomatoes
2 T. fresh thyme
1/2 c. chardonnay
2 T. mushroom ketchup, if you've got it
a handful of arugula leaves
3 T. cold milk
1 t. flour

Instructions

Chop up the onion & saute in the oil till limp, then add the mushrooms (sliced) and about half the thyme (and a bit of salt, if you're so inclined). Cook until the mushroom liquid evaporates. Seed the tomatoes (halve 'n' squeeze) & dice. Add to the pan, & cook for another couple of minutes. Then add the wine & optional mushroom ketchup, & reduce by a half. At the last minute, whisk the flour into the milk and stir in. Serve over penne, scattering ribbons of arugula over the top.