Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Shiitake | 1/2 cup (73g) | 34 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 oz dried shiitake mushrooms
- 1/2 lbs button mushrooms
- 1 tbsp olive oil
- 1 med shallot, chopped fine
- 1 med garlic clove, chopped fine
- 1 can salt-free whole tomatoes
- -(16-ounce)
- 1 tbsp double-concentrate tomato
- -paste
- 2 tsp sugar
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- cooked pasta of your choice
- =
Directions
Put the shiitake mushrooms in a small bowl and add enough warm water to cover. Let them soak for about 15 minutes, until soft. Put the shiitakes and the buttom mushrooms in a food processor that has been fitted with the metal blade. Process until finely chopped. In a large skillet, heat the olive oil ver moderate heat. Add the shallot and garlic and saute until tender, 2 to 3 minutes. Add the chopped mushrooms and saute, stirring frequently, until all the liquid from the mushrooms has evaporated and they have just begun to brown, 10 to 15 minutes. Add the tomatoes, breaking them up with your hands. Stir in the tomato paste, sugar, oregano, and basil. Simmer until the sauce is thick but still slightly liquid, 10 to 15 minutes. Pour over cooked pasta