Serves 6 as an appetizer
4 as a main course

Assembling the recipe:

This recipe will give you a little too much sauce so save the extra and use it later with steamed green beans as a veg course. It is fantastic in an omelet with a little grated parmesan.

Finely chop the onion and garlic & parsley. Slice the mushrooms 3 millimeters or 1/8 of an inch thick.

Heat a saucepan with 3 to 4 msk. or 3 to 4 tbls. olive oil. When hot, saute the onions until they lose there color and become pale. Add the chopped garlic and 2 msk. or 2 tbls. of the chopped parsley. Cook for 1 minute.

Add the mushrooms and gently saute until cooked and lightly browned taking care not to burn the garlic.

Add the tomatoes, salt and freshly ground pepper to taste and a good pinch of sugar if the tomatoes are not of the best quality.

After adding the tomatoes Simmer sauce for 20 minutes.

As soon as the pasta is cooked, strain it and return it to the cooking pot pour over the sauce and transfer to a serving plate adding a bit of the left over sauce and sprinkling on a the remaining parsley.

Serve with freshly grated parmesan cheese.

Feel free to mix the mushrooms if you like 1/2 to 2/3 plain white (champignon) mushrooms with another more strongly flavored mushroom such as portabella or shitake.

You can of course substitute basil for the parsley if you have fresh in the house.

You only need to cook this sauce for 20 minutes as the mushrooms were really cooked before you added the tomatoes. So just long enough to cook the tomatoes, not more than 20 minutes after they come up to a simmer.