Friday, August 14, 2009

Not Marina Sauce

So this was meant to be a sauce, only it was not very saucy. Still delicious and served with some plums that I foraged. Maybe slightly unethically, but hey, they were not picking them. Anyways, if you wanted to turn this into a sauce you could probably just add some tomato paste to thicken it up. Also, this is a little mushroom heavy which makes me ridiculously happy, but my dinner guest didn’t like mushrooms. My bad.

Faux Marina Sauce
Serves 3 and a half

8 white mushrooms
2 tomatoes
1 teaspoon garlic
2 cups coarsely chopped spinach
Handful of fresh oregano and basil leaves
1 piece bread
1 walla walla onion
Mozzerella cheese for topping

Take out a pot, and put in the diced tomatoes and sliced mushrooms, diced onion, and all ingredients but bread. Garlic should be minced and is about two cloves worth. Turn on stove medium heat and cover, make sure you stir it a lot. It may seem tempting to add liquid considering that there is none, but resist the urge. The juice from all vegetables will come out soon. Put piece of bread in toaster. Then chop into smaller pieces and add into mixture 30 minutes in. I cooked mine for about 45minutes which seemed to do the trick, but cook until the vegetables are as tender as you want them. Serve over spaghetti noodles. Sprinkly a little cheese on top, and viola!
As a side note, it always amazes me how much spinach shrinks when cooked. It is sort of like a magic trick.

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