Ingredients:
2 Tbsp. olive oil
3 Tbsp. minced garlic cloves
1/2 large red onion, coarsely chopped
1/2 cup Shitake mushrooms, chopped
3/4 cup Portabella mushrooms, chopped
1 pint chopped fresh tomatoes
3 Tbsp. Mediterranean or Italian basil
1/4 cup white wine, chablis
1 chicken bouillon cube
1 cup water
4 cups cooked (al dente) linguine
scallions
Preparation:
Saut� garlic in olive oil until tender,
but not
browned.
Add onions and mushrooms and continue saut�ing
until vegetables are softened.
Add tomatoes,
bouillon cube, basil, wine and water.
Simmer over reduced heat until mixture is reduced by half.
Serve vegetable mixture over pasta and garnish with scallions.
Serves 4