Ingredients (use vegan versions):
- 4 medium sized portabella mushrooms
- 1 package pasta- penne, rotini, etc.
- 1/3 cup balsamic vinegar
- 2/3 cup olive oil
- 5-6 canned sun-dried roma tomatoes
- 2-3 cups vegan amontillado sherry
- 4 cloves fresh garlic
- 1/2 cup non-hydrogenated vegan margarine
Directions:
Cook the pasta in boiling water, strain, and set
aside in a large bowl.
Finely chop the sundried tomatoes (I used
canned roma tomatoes from whole foods
market, but any canned and marinated sun-
dried tomatoes will do) and add them to the
pasta.
Make the marinade by mixing the balsamic
vinegar, and olive oil, together and add salt, and
pepper to taste, then pour over the pasta and
tomatoes, mixing well.
To make the mushrooms, slice or chop them to
suit your taste, then brown them in a pan with
the garlic (chopped or pressed) and
margarine.
After they've browned, add enough sherry to
cover them and let them simmer (uncovered)
until all the sherry is absorbed/evaporated.
Drain the mushrooms and add to the pasta/
tomatoes, then let the salad marinate for as
long as possible... anywhere from a few
hours too 2 days. It's also great fresh, but tastes
best when marinated.
This recipe is very versatile, as you can add any
other vegetables you like to the salad. It's
good with grilled asparagus or grilled zucchini,
etc.
Serves: 4
Preparation time: 40 minutes
|
