Pasta with mushrooms & Cretan Xynomyzithra PDO

INGREDIENTS

350gr Cretan Xynomyzithra PDO Kalogeraki

400gr pleurotus mushrooms

300gr portobello mushrooms

300gr brown mushrooms

2 garlic cloves finely chopped

2 big red onions finely chopped

1 big carot chopped in tiny cubes

1 celery stalk finely chopped

4 spoonfulls balsamic vinegar

1 cup red wine

70gr tomato puree

800gr crushed tomatoes

Extra virgin olive oil

salt, pepper

fresh thyme

500gr pasta shells

 

IMPLEMENTATION

Chop all mushrooms in small pieces.

Add some olive oil in a big pan and put gradually the mushrooms, half garlic and a bit of fresh thyme. In high temperature avoiding stiring all the time and saute the mushrooms. 

When ready, add salt, pepper and the balsamic vinegar. As the vinegar evaporates take off the fire in a plate and set aside.

In the same pan, add the onions, carrot, celery, a bit of fresh thyme & oilive oil, stir in a medium to high temperature until the onion turns gold and then add the rest of the garlic, saute for a few more minutes and then the tomato puree for another 2', add the crushed tomatoes the red wine and as it evaporates add a bit of lukewarm water too. Salt & pepper the sauce, lower the heat, cover with a lid and let the sauce boil slowly in order to become smooth and allow carrots to melt properly. If needed, add some extra lukewarm water again.

When the sauce is almost ready add the mushrooms and cook them for another 10'. Not more than 10' because will finish the sauce in the oven together with pasta.

When ready take off the heat.

Boil the pasta - shells  - al dente - according to on pack directions, when ready drain them and as hot put them in a heatproof pan adding the mushrooms and half of Cretan Xynomyzithra PDO Kalogeraki. Mix well.

On top add the rest of Cretan Xynomyzithra PDO Kalogeraki (here and there) for extra taste.

Bake covered (either with a lid/cap or aluminum foil) for 20' in 180C. Enjoy as hot!