Mark Bittman's Pasta with Slow-Cooked Portobello Mushrooms

I made this portobello and tomato sauce with fusilli yesterday. It's super easy (you can mostly leave the mushrooms alone for 45 minutes, just move them around the pan occasionally), and smells great while cooking. The mushrooms felt very substantial, so I didn't miss meat in my dinner, but if I have some ground beef lying around the next time I decide to make this, I might try adding it.