We’ve been growing some mushrooms from the Back to the Roots Mushroom kit, but went away for the weekend and some of them started to dry out a bit. I decided it was time to pluck a few before they were inedible and decided to do another pantry scraps dinner in the process. I loosely followed Fake Food Free’s recipe for Tomato, Kale and Mushroom Sauce, hoping that a veggie and carb load would tire me out for my flight to New Orleans tonight.
Alterations: I didn’t have any fresh tomatoes so I used a small can of tomato paste plus a few sun dried tomatoes. I also added a can full of water to the pan. I believe my mushrooms were of the oyster variety instead of button. I used dried basil and marjoram instead of oregano and parsley. I paired this sauce with some lemon pepper fettuccine.
Do-again?: Tasty and fast. I really liked the sweet tang that the balsamic and sun dried tomatoes added to the dish.