Wild Mushroom & Thyme Pasta

• 100 g pasta
• 1 teaspoon sunflower oil
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 175 g oyster mushrooms, sliced
• 175 g shiitake mushrooms, sliced
• 175 ml vegetable stock
• 4 tablespoons dry sherry
• 4 tomatoes, peeled and finely chopped
• 1 tablespoon chopped fresh thyme
• salt and pepper
• thyme leaves, to garnish

1. In a saucepan, heat the oil and cook the onion and garlic for 5 minutes.
2. Add the mushrooms, stock and sherry and mix well.
3. Stir in the tomatoes, thyme and salt and pepper and mix well.
4. Bring slowly to the boil, stirring, then cover and simmer gently for 15 minutes, stirring occasionally.
5. Uncover and simmer for a further 10 minutes, stirring occasionally, until the sauce thickens.
6. Garnish with thyme leaves and serve with freshly cooked pasta.

pasta, sunflower oil, onion, garlic, oyster mushrooms, shiitake mushrooms, vegetable stock, sherry, tomatoes, thyme, salt, thyme

Taken from www.food.com/recipe/wild-mushroom-thyme-pasta-297364 (may not work)