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 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, sugar and freshly ground pepper to taste.
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.
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.
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.
I don't have a many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.
A Quick Note
I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.
(English and Swedish)
A beautiful presentation of Swedish food, lots of simple and lovely recipes. It also has a sprinkling of some quirky and surprising facts, like Swedes caught and ate 186,000 crayfish in 2013 or almost 2 million IKEA meatballs are eaten every day! Who knew?
(English and Swedish)
Not just because he's probably one of the cutest of the TV chefs, he is also a successful chef & restaurateur with Kockeriet and Slottsträdens Café both in Malmö, in the south of Sweden.
Most well known for its fantastic Cooking TV series featuring Nordic chefs and Scandinavian food and recipes. Lots of tips, authentic recipes, and beautiful photography. Recipes from Andreas Viestad - Norway, Tina Nordström - Sweden, Claus Meyer - Denmark, Sara La Fountain - Finland.
ScandiKitchen is all about food from all over Scandinavia. Based in England its an online shop for Brits as well as a wholesaler, caterer, and Cafe. Looking through it, it has lots of wonderful recipes and funny facts about the Nordic's - all of them. Very useful and entertaining.