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
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.