MUSHROOM BOLOGNESE A quick - and exceedingly tasty - vegetarian version of the classic Italian dish. This dish is easy to prepare and makes a very satisfying meal. 1 pound mushrooms 1 tablespoon olive oil 1 onion, chopped 1 garlic clove, crushed 1 tablespoon tomato paste 14-ounce can chopped tomatoes 3 tablespoons chopped fresh oregano 1 pound fresh pasta Salt and freshly ground black pepper Parmesan cheese, to serve

Trim the mushroom stems neatly, then cut each mushroom into quarters.

Heat the oil in a large pan. Add the chopped onion and garlic and cook for 2-3 minutes.

Add the mushrooms to the pan and cook over high heat for 3-4 minutes, stirring occasionally.

Stir in the tomato paste, chopped tomatoes and 1 tablespoon of the oregano. Lower the heat, cover and cook for about 5 minutes.

Meanwhile, bring a large pan of salted water to a boil. Cook the pasta for 2-3 minutes, until just tender.

Season the bolognese sauce with salt and pepper. Drain the pasta, pour it into a bowl and add the mushroom mixture. Toss to mix well. Serve in individual bowls, topped with shavings of fresh Parmesan and the remaining chopped fresh oregano.

Serves 4.

COOK'S TIP: If you prefer to use dried pasta, make this the first thing that you cook. It will take 10-12 minutes, during which time you can make the mushroom mixture. Use 12 ounces dried pasta.

[Best-Ever Vegetarian, Linda Fraser]