Nemo wrote:
>Anyway: To stay on topic. Really cheesy-tasting pasta sauce.
>
>Fry up a good quantity of mushrooms with coarsely-chopped garlic until
>they're well over-cooked and shrunken and the garlic well roasted, leave
>them on some kitchen towel to absorb the oil and leave them aside while you
>then stand well back and chuck a large tin of plum tomatoes into the hot
>oil - just the toms - not the juice yet..
>
>Keep on a high heat as singeing them a bit really brings out the "taste
>factor," then turn them down to a simmer and add the juice out of the tin, a
>little tarragon and a very little chilli powder, and chop the tomatoes in
>the pan. Then add the mushrooms.
>
>Stir and simmer for about 10 minutes then - the cheesy bit:
>
>Add the juice of a lime or two and a good glug of tahini. Stir slowly and
>the tahini with react with the lime juice and other acids and form an
>emulsion. This is what gives it a cheesy taste.
>
>Simmer this for a few more minutes on a very low heat and the whole lot will
>sort of bind together and you'll be able to pour off any surplus oil.

Sounds tasty! Thanks Nemo for bringing this thread on topic and for the
recipe... I cracked my knuckle on my right thumb awhile ago and have developed
arthritis in it...I'm finding that spicy food makes the difference as to
whether I can bend my thumb or not... I would think that your recipe would make
a nice dip for tortilla chips as well as a pasta sauce...especially with the
addition of some hot peppers...yum!