- Extra virgin olive oil (EVOO!)
- 3 cloves garlic
- 4 potatoes
- 4 medium size zucchini
- 1 package of mushrooms (12 ounces)
- A handful of fresh basil
- A bottle of red wine – some for the dish and some for you!
- 2 large cans crushed tomatoes
Get prepared: Dice the zucchini. Peel the potatoes and cut into 2-inch cubes. Slice the mushrooms. Slice the garlic.
Add the EVOO to a large frying pan and add the sliced garlic. Cook for 1 minute and add the potatoes. Cook for about 5 minutes and add the zucchini. Cook for another 5 minutes and add the mushrooms and half of the basil, which you can tear as you add to the pan. Cover and let cook for another 5 minutes. Give it a stir and add about 1/2 cup of the red wine and the tomatoes. Cover again and simmer for 15 minutes.
Serve immediately with the rest of the basil torm over the top. You can serve with Italian grated cheese and a nice loaf of crusty bread! And the wine, of course!