TRUMPET MUSHROOM PASTA SAUCE

I N G R E D I E N T S

1 TBSP olive oil

1 red or yellow onion from Andersen Organics, diced

3 cloves garlic from Allicins Ranch, minced

½ POUND trumpet mushrooms from Gem State Mushrooms, grated using a cheese grater

1 TBSP red wine vinegar

¼ TSP dried oregano

¼ TSP dried rosemary

¼ TSP dried thyme

16 oz (1 JAR) diced tomatoes from Frog Hollow Farm

Salt and pepper to taste

½ POUND pasta from Gander and Ryegrass

2 TBSP butter

Parmesan cheese

PROCESS

In a medium saucepan, saute the onion with olive oil on medium heat until translucent. Add the garlic and grated trumpet mushrooms, cooking for about 10 minutes until tender. Stir in the red wine vinegar and dried herbs. Pour in the diced tomatoes and bring to a simmer.
Meanwhile, bring a pot of salt water to a boil. Add the pasta and cook for 8-10 minutes until tender. Drain the pasta water, reserving 1 cup. Add butter to the pasta, stirring until melted.
Add the pasta water to the sauce, simmering another 5-10 minutes until it reaches your desired consistency.
Serve pasta with a scoop of pasta sauce and a sprinkle of parmesan cheese. Enjoy!