Shazaam Mushroom Spaghetti Sauce
I just made this recipe up and it was so good I have to jot it down-almost as good as a meat sauce but made with mushrooms, and a bit of a kick!
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INGREDIENTS
Nutrition- 2tablespoons olive oil
- 1(8 ounce) package mushrooms
- 1 1⁄2tablespoons oregano
- 1 1⁄2tablespoons basil
- 1teaspoon garlic powder
- 1teaspoon onion powder
- 1⁄4teaspoon dried red pepper (optional)
- 1(14 ounce) can crushed tomatoes
- 1(14 ounce) can tomato sauce
- 1(14 ounce) can petite diced tomatoes, roughly chopped in food processor (or you can use an extra can of crushed tomatoes for smoother sauce)
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DIRECTIONS
- Finely chop the mushrooms and garlic cloves in a food processor. (I leave a few out, and roughly chop them, to make the sauce chunky.).
- Saute all the mushroom and garlic in olive oil on medium high heat in an deep saute pan or an everyday pan.
- After 2-3 minutes, add oregano, basil, garlic powder and onion powder, and red pepper.
- Continue cooking for an additional 3-4 minutes.
- Add the tomato sauce and the crushed and diced tomatoes.
- Salt and pepper to taste.
- Simmer, mostly covered, for about an hour, stirring regularly.
- If the sauce gets too thick, add some water to thin it out.
- Serve over noodles.
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