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Veggie Cacciatore




Source of Recipe


Marla
Veggie Cacciatore

Ingredients:

1 portabella mushroom
¼ cup julianned red onion
¼ cup julianned green bell pepper
½ T chopped garlic
1T diced shallots
1 cup tomato sauce
½ cup red wine
1 ½ cup cooked penne pasta
¼ cup olive oil
¼ cup sherry
2 T balsamic vinegar
Kosher salt and fresh ground black pepper to taste

Preheat your oven to 350 Degrees Fahrenheit. Mix the sherry, balsamic vinegar and half of the olive oil and roast the mushroom in this mixture for about 5 minutes or until tender. As the mushroom cooks put the remaining olive oil in a preheated medium sauté pan over medium high heat. In this pan sauté the onion, bell pepper, shallots, and garlic for about one minute (add the garlic and shallots after the onion and bell pepper, because they are smaller and take less time to cook). Add the salt and black pepper. Next add tomato sauce immediately followed by half of the red wine and the pasta. Reduce to a medium heat and allow two minutes for the sauce to reduce and cook into the pasta. Add the remaining wine to attain the desired sauce consistency. Remove the mushroom from the oven and slice into strips. Once the wine has cooked down, plate the dish and top with the sliced mushroom and parmesan cheese and enjoy.