Pasta with Tomato and Mushroom Sauce



1/4 cup virgin olive oil
1/2 garlic head crushed
1 small package whole white mushrooms
1 small package whole baby bellas or portobello mushrooms (same)
1/2 cup white wine
1/4 cup fresh parsley
1 can diced tomatoes with juices
1/4 cup diced sun-dried tomatoes
salt and black or red flakes pepper(spicy) to taste
3 tablespoon aged balsamic vinegar
Garnish with parmesan cheese

In a deep pot heat olive oil over medium high, cook garlic until start to turn brown. Stir diced mushrooms and cook for 8 minutes, stirring occasionally. Add wine, salt, pepper, stir and add parley, cook for 2 minutes. Add tomatoes, stir and cook for 20 minutes. Remove from fire, pour balsamic and stir. Serve over your favorite pasta and garnish with fresh parmesan cheese. Serves 8

FYI- Both wild and cultivated mushrooms have been consumed by humans for their nutritional and medicinal benefits. Nutritionally, mushrooms are low in energy and fat but high in protein, carbohydrate, and dietary fibre. Mushrooms contain a variety of minerals and trace elements such as potassium, and copper and vitamins such as riboflavin, niacin, and folates. They have been used as food for centuries because of their unique taste. Apart from being recognised as a nutritious food, certain mushrooms are also an important source of biologically active compounds with potential additional medicinal value in Chinese medicine. Bioactive secondary metabolites found in mushrooms include phenolic compounds, sterols and triterpenes. In vitro and in vivo studies with mushrooms and isolated bioactive constituents have purported many pharmacological effects such as anti-tumour, antioxidant, antiviral, hypocholesterolemic and hypoglycaemic effects. Consumption of mushrooms or mushroom products in our daily diet may provide health benefits.

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