Mushroom Bolognese

Recipe by Linda Gassenheimer

pound portobello pound shitake mushrooms or mixed wild mushrooms Olive oil spray

1 cup thinly sliced onion

1⁄2 cup thinly sliced celery

3 garlic cloves, crushed

2 tablespoons fresh oregano leaves or 2 teaspoons dried 2 tablespoons fresh rosemary leaves or 2 teaspoons dried

1⁄4 cup dry white wine

2 cups reduced-sodium marinara sauce

Orange zest from 1 orange (about 1 tablespoon)

Salt and freshly ground black pepper

1⁄4 pound spaghetti

2 tablespoons chopped parsley (optional garnish)

1⁄2 cup grated Parmesan cheese

Place a large pot with 3 to 4 quarts water on to boil for spaghetti. Slice all of the mushrooms to 1⁄4- to 1⁄2-inch thick. Heat a large nonstick skillet over medium-high heat and spray with olive oil spray. Add onion and celery. Sauté 5 minutes, without browning. Add garlic, oregano, rosemary and mushrooms. Sauté 5 minutes, stirring mushrooms to cook evenly. Add white wine and cook until the liquid is absorbed, about 1 minute. Add the marinara sauce and orange zest and simmer, uncovered, 5 minutes. Add salt and pepper to taste.

Meanwhile, add spaghetti to boiling water and cook 9 minutes or according to package instructions. Drain and divide between two dinner plates. Serve Bolognese sauce over the spaghetti. Sprinkle with grated Parmesan cheese and chopped parsley (if using).

Yield 2 servings.

Per serving: 567 calories (22% from fat), 13.9 g fat (4.2 g saturated, 4 g monounsaturated), 22 mg cholesterol, 25.4 g protein, 85.6 g carbohydrates, 12.2 g fiber, 484 mg sodium.