Mushroom Bourguignon

excerpt from: A Vegetarian Cooks' Book, The Green Cutting Board, 2004


8 ounces mushrooms sliced
2 Cups cooked penne rigate
1 small tomato diced
1/4 Cup onion diced
1/4 Cup celery diced
1/4 Cup carrot diced
1/2 Cup dry red wine
1 Tbls soy spread
1/2 tsp vegetable boullion paste
1/8 tsp dried thyme
several grinds of fresh black pepper


Melt butter in a non-stick pan. Add the onion, celery and carrot, cook all the while stirring for 5 minutes. Add the tomato, mushrooms, wine, vegetable boullion and thyme. Simmer covered for 10 minutes or until slightly dry.

To the pan add cooked pasta and 1 Tbls of the cooking water, toss until coated.

serves 2