1 lb. Shitaki mushrooms, cleaned & sliced
1 1/2 c. coarsely chopped yellow onions
1 tbsp. garlic, chopped
1/2 tsp. salt
1 tsp. fresh ground black pepper
1 tbsp. oregano
2 lg. cans imported whole peeled Italian plum tomatoes
1/2 c. heavy cream
1 lb. cooked pasta
3 tbsp. olive oil

Saute onions in olive oil until soft. Add garlic. When garlic begins to brown, add spices. Add sliced mushrooms and cook 5 minutes. Add tomatoes and break them up a little as you go. The consistency should be thicker than if you were to use crushed tomatoes. Cook at least 30 minutes or more. Add heavy cream 5 minutes before serving over cooked pasta. This dish is good over cheese ravioli. Serves 6 as appetizer or 4 as main course.