I like to use a mixture of white button and portobello mushrooms for this hearty pasta sauce. Using vegetable stock in place of the wine also yields a tasty dish.

INGREDIENTS
1 onion, minced
2 cloves garlic, minced
3 Tbsp olive oil
1 pound mushrooms, diced
salt and pepper to taste
1 c dry white wine
1 tsp tomato paste
1/2 c fresh parsley, chopped

INSTRUCTIONS

1. Heat olive oil in a large skillet. Saute the onion and garlic until softened.
2. Add mushrooms, salt, and pepper. Cook until the mushrooms begin to release their liquid, about 3 minutes.
3. Add wine and cook over high heat until the liquid is reduced by half.
4. Stir in tomato paste and parsley.
5. Cook one minute more and adjust seasoning.

Serves 2-4, depending on appetites and the amount of pasta

REFERENCE

Schloss, Andrew, and Ken Bookman. Fifty Ways to Cook Most Everything. (New York: Simon & Schuster, 1992), 43.

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