4 medium sized portabella mushrooms
1 package pasta- penne, rotini, etc.
1/3 cup balsamic vinegar
2/3 cup olive oil
5-6 canned sun-dried roma tomatoes
2-3 cups vegan amontillado sherry
4 cloves fresh garlic
1/2 cup margarine
Cook the pasta in boiling water, strain, and set aside in a large bowl.
Finely chop the sundried tomatoes (I used canned roma tomatoes from whole foods market, but any canned and marinated sun-dried tomatoes will do) and add them to the pasta.
Make the marinade by mixing the balsamic vinegar, and olive oil, together and add salt, and pepper to taste, then pour over the pasta and tomatoes, mixing well.
To make the mushrooms, slice or chop them to suit your taste, then brown them in a pan with the garlic (chopped or pressed) and margarine.
After they've browned, add enough sherry to cover them and let them simmer (uncovered) until all the sherry is absorbed/evaporated.
Drain the mushrooms and add to the pasta/ tomatoes, then let the salad marinate for as long as possible... anywhere from a few hours too 2 days. Its also great fresh, but tastes best when marinated.
This recipe is very versatile, as you can add any other vegetables you like to the salad. Its good with grilled asparagus or grilled zucchini, etc.