I interpret "sweating" mushrooms to be that they cook and release their juices, but don't brown. So low to medium-low heat.
I generally start with onions and celery, chopped, cooked very slowly in olive oil. 2-3 garlic cloves, pushed through a press, are good, too. I sometimes add in peeled and grated carrot (must be grated to cook properly) as well with the celery (for sweetness), or some chopped zucchini nearer the end. The idea is that nothing should brown, but just get a bit golden and fully cooked.
Then I just add the tomatoes and ground black pepper, dried oregano, & dried basil to taste, and keep cooking until it gets nice and thick and homogeneous and tastes good. Sugar can be added near the end to counteract too much acidity (if necessary). Red pepper flakes, crushed in your hands first, can be added near the end for a bit of zing.
Again, you want to cook this all on a low to medium-low temperature to avoid burning.
I'm not sure this is any more specific than the recipe you reference...
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winterfish
no subject
Date: 2009-08-19 05:30 am (UTC)I generally start with onions and celery, chopped, cooked very slowly in olive oil. 2-3 garlic cloves, pushed through a press, are good, too. I sometimes add in peeled and grated carrot (must be grated to cook properly) as well with the celery (for sweetness), or some chopped zucchini nearer the end. The idea is that nothing should brown, but just get a bit golden and fully cooked.
Then I just add the tomatoes and ground black pepper, dried oregano, & dried basil to taste, and keep cooking until it gets nice and thick and homogeneous and tastes good. Sugar can be added near the end to counteract too much acidity (if necessary). Red pepper flakes, crushed in your hands first, can be added near the end for a bit of zing.
Again, you want to cook this all on a low to medium-low temperature to avoid burning.
I'm not sure this is any more specific than the recipe you reference...
no subject
Date: 2009-08-20 02:14 am (UTC)