Mushroom-Shrimp Ajvar Stroganoff

25oz. mixed mushrooms
1 red bell pepper
1 purple onion
5-6 cloves garlic
4T butter

fresh ground black pepper

Slice, chop, or mince everything and combine in a 4 quart pot. Cover and cook on low heat for 30 minutes, stirring often.

By now, the juices have been coaxed out of the vegetables by the heat.  Pour or ladle out, and set aside, 8oz. to make the sauce later. Turn up the heat, stir and continue to cook until the liquid is almost gone and everything's nicely brown or translucent.

8oz. of Ajvar-type sauce
10oz. Red Argentinean shrimp - cut in thirds
a nice splash of Fig Balsamic vinegar
8oz. of the cooking liquid
4-8oz. pre-cooked pasta

Add the first 3 ingredients to the pot. Bring to a low simmer and maintain a couple minutes, add the pasta, stir, cover and turn off the heat. I discovered Ajvar in an International Market several years ago. I bought jars from several different sources. Most are more red than mine due to the amount of red bell pepper. I went through those 6 or 7 jars quickly. I then researched and ordered a case of a brand that sounded good, half the jars were hot and the others mild. It wasn't good. I decided I'll make my own. 

Ajvar has an interesting history. It's use and variations can be traced back to many countries. 

At some point, I may try roasting the peppers first, but for now, this was fun, quick and has great flavor combine with all the above. . .Lin