PENNE with MUSHROOMS AND FRESH SORREL  

1 t. olive oil
12 ounces mushrooms, sliced
2 cloves garlic, mashed
1 medium onion, sliced
1 dried hot chili pepper (about 2 inches long)
1 cup chopped tomatoes (canned are okay)
6 cups hot cooked penne or other tubular pasta (from about ¾ pound dried)
1/3 cup minced fresh sorrel leaves

Heat a large sauté pan over medium high heat, then pour in the oil.  Add the mushrooms, garlic, onion, and hot pepper and sauté for about 5 minutes.  Stir in the tomatoes and cook until saucy and fragrant, about 7 minutes more.  In a large bowl, toss the penne with the sauce and sorrel.  Serve warm.  Makes 6 servings

Recipe taken from The Good Herb by Judith Benn Hurley

Submitted by Sue Stees