This is a wonderfully light pasta dish. It is simple yet flavorful, AND it is healthy.
This is what you need:
3.5 oz of Oyster Mushroom;
1/2 lb of Shiitaki Mushroom;
8 pieces of Dried Morel Mushroom (lightly soaked);
3 cloves of garlic, sliced;
1/2 cup of dry white wine;
24 oz of your favorite tomato sauce;
LOTs of pepper (black and red)!
Heat up the sliced garlic in a non-stick pan with some coursely grounded black pepper, in olive oil. Toss in the mushrooms along with the lightly soaked Morel, in Med Hi heat. (Here is the deal. I don't like to over soaked any dried fungi. I just soak them enough to get the dirts out.) Let the mushrooms take time to bond before we butt in. Put as much pepper in as you like then give it a quick stir.
Pour that 1/2 cup of white wine into the pan, scrap up some of the brown stuff at the bottom, if there is any. Mix the tomato sauce into the mushroom and let it simmer for 10 min - 15 min. (Add more white wine if the sauce thickens too much.)
Last but not least, PASTA, PASTA, PASTA!
