HealthNotes

Mushroom Hodge Podge

• From: Mushroom Council

Ingredients

• 2 lbs white button mushrooms

• 8 medium-sized (about 1-1/4 ounces) plum tomatoes, cut in eighths

• 1 medium (about 1 cup) onion, thinly sliced

• 4 large garlic cloves, thinly sliced

• 1/2 tsp red pepper flakes (optional)

• 1 1/2 cups dry white wine

• 1 can (15 ounces) tomato sauce

• 1 tsp salt

• 1/2 tsp ground black pepper

• 1 cup rotelli or other short pasta

• Green Olive Pesto for Mushroom "Hodge Podge"3/4 cup pitted green olives (preferably imported)

• 1/4 cup chopped onion

• 2 Tbs pine nuts

• 1 small clove garlic

• 1/4 cup extra-virgin olive oil

Italian ingredients combine with pasta to make a satisfying soup, accompanied by crunchy crostini.

Directions

• Trim mushroom stems, cut large mushrooms in halves. In a large saucepan, combine mushrooms, tomatoes, onion, garlic, red pepper flakes (if using), wine, and tomato sauce; bring to a boil. Reduce heat and simmer, partially covered, for 20 minutes. Raise heat to high, remove lid and cook until thickened, about 10 minutes. Season with salt and pepper.
• Meanwhile, in a medium-size saucepan, bring 6 cups salted water to a boil. Add rotelli; cook until tender, yet still slightly firm (al dente), about 8 minutes; drain and add to the mushroom mixture; toss gently. Spoon into shallow soup bowls, dividing evenly. Serve with crostini made with thick slices of toasted Italian or other peasant bread, spread with green olive pesto.
• Green Olive Pesto for Mushroom "Hodge Podge"In a food processor container, combine olives, onion, pine nuts, and garlic; whirl mixture until finely chopped, about 1 minute. With the motor running, slowly add olive oil to form a thick, smooth paste. Allow to stand about 30 minutes to blend flavors. Serve on slices of toasted Italian or other peasant bread.