Mushroom, Chilli and Balsamic Sauce

Name: Mushroom, Chilli and Balsamic Sauce
Yield: Serves 2
Ingredients: 2 tablespoon balsamic vinegar; 1 red chilli, chopped (deseeded if you don’t like it too spicy); 100 g (3½ oz) dried pasta per person (fusilli works well); 1 × 400-g (14-oz) tin chopped tomatoes; 1 tablespoon olive oil; 250 g (9 oz) mushrooms, sliced; 1 red onion, finely chopped

Preparation info

Serves
2

Difficulty
Easy

Appears in

The Tinned Tomatoes Cookbook

By Samuel Goldsmith

Published 2024

About

Balsamic vinegar is a charming companion to tomatoes. Its sweetness brings out the tomato flavours and its deep colour enhances the bright red to make it feel rustic and warming. Mushrooms are a natural addition to a tomato sauce, especially when you’re looking for something comforting. I like to serve this sauce with wholemeal fusilli.

Ingredients

250 g (9 oz) mushrooms, sliced
1 tablespoon olive oil

Sauce
Vegan

Method

Heat a dry frying pan (skillet) over a medium heat. Add the mushrooms and dry fry until they release their liquid. Let the liquid evaporate, then drizzle in the oil and fry until golden. This can take a good 15 minutes. Remove from the pan, leaving behind any oil, and set aside.

Tip in the onion and fry for a few minutes until beginning to soften and brown. Return the mushroom to the pa