The recipe came from a beautiful blog called Sprouted Kitchen. Go check it out!
Does about 4 meals. I've frozen some. Wine is pretty key in this one so grab something nice. Check out Barking Booze for some suggestions.
- 1 onion
- 2 celery sticks, finely chopped
- 1 carrot, chopped, fairly finely
- 2 cloves of garlic
- A large knob of butter
- 250g button mushrooms
- 1 tin of chopped tomatoes
- 1 glass of wine (plus more for drinking!)
- A dash of oregano (see vid)
Heat a slug of olive oil in a large pan. Bung in the onion, celery, carrot and garlic. Fry until it has softened a bit. This should take a couple of minutes on a medium heat.
Now add in the butter and the mushrooms. Let it cook for about 5 mins. The mushrooms will let out a bit of water; we want this to evaporate a bit (see the video).
Pop the chopped tomatoes and the wine in. Stir. Cook for about 10-15 mins. It doesn't want to be soupy; should be a sauce.
Get some pasta on. If the sauce is done before your pasta, just turn it off and put a lid on - don't let it dry out!