Hunter’s Pasta A Complex, Earthy Dish

As autumn approaches, I get an urge for fall foods - foods I associate with trees turning colors and children going back to school.

Although you wouldn’t know it by going outdoors, I convince myself it really is autumn by creating an earthy dish like Hunter’s Style Pasta that is complex, hearty and enriched with a bold red wine.

This vegetarian dish, which gets meaty texture from portobello mushrooms stewed with onions, artichoke hearts, basil and cabernet sauvignon, is as satisfying as a 16-ounce porterhouse steak (if you like that kind of thing).

The dish is actually a ragout or stew that can be served over pasta, couscous, brown or basmati rice or even mashed potatoes. I also recommend serving it over baked or grilled tofu steaks.

You may use regular button mushrooms, omitting the portobellos, if you wish. And you can add a sliced large leek or a small sliced fennel (anise) bulb along with the onions at the beginning of the cooking.

I serve this dish with a good quality shaved Italian cheese on top, but have also had good results with crumbled feta.

Hunter’s Style Pasta

Serve this sauce over your favorite pasta shape (spinach penne or bow-tie pasta are my favorites).

2 teaspoons pure olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 cup sliced mushrooms

12 ounces portobello mushrooms, sliced

1 cup dry red wine such as cabernet sauvignon or merlot

1 sprig fresh rosemary, leaves minced or 1 teaspoon dried

5 sprigs fresh basil, minced or 2 teaspoons dried

1 (26-ounce) jar of your favorite marinara sauce

5 drained canned artichoke hearts packed in water, sliced

1/2 teaspoon red chili flakes

1 tablespoon balsamic vinegar

Heat olive oil in a large nonreactive saucepan over medium heat. Add onions and saute 5 minutes or until lightly browned. Add garlic and saute another minute. Add mushrooms and saute 1 minute; add red wine and continue to simmer 2 minutes before adding remaining ingredients. Simmer, loosely covered, 40 minutes or until sauce is thick and full flavored.

Yield: 6 entree servings.

Nutrition information per serving: 150 calories, 5 grams protein, 6 grams fat (36 percent fat calories), 22 grams carbohydrate, no cholesterol, 796 milligrams sodium.