1/2 oz Dried shiitake mushrooms

    1/2 lb Button mushrooms

      1 tb Olive oil

      1 md Shallot, chopped fine

      1 md Garlic clove, chopped fine

      1 cn Salt-free whole tomatoes

           -(16-ounce)
      1 tb Double-concentrate tomato

           -paste
      2 ts Sugar

    1/2 ts Dried oregano

    1/2 ts Dried basil

           Cooked pasta of your choice
  Put the shiitake mushrooms in a small bowl and add enough warm water to
  cover. Let them soak for about 15 minutes, until soft.
  Put the shiitakes and the buttom mushrooms in a food processor that has
  been fitted with the metal blade. Process until finely chopped.
  In a large skillet, heat the olive oil ver moderate heat. Add the shallot
  and garlic and saute until tender, 2 to 3 minutes. Add the chopped
  mushrooms and saute, stirring frequently, until all the liquid from the
  mushrooms has evaporated and they have just begun to brown, 10 to 15
  minutes.
  Add the tomatoes, breaking them up with your hands. Stir in the tomato
  paste, sugar, oregano, and basil. Simmer until the sauce is thick but
  still slightly liquid, 10 to 15 minutes. Pour over cooked pasta.