Meaty-tasting but meatless, mushrooms take the place of meat in this hearty pasta sauce. Add lots of fresh parsley for fresh herbal flavor, tomatoes, garlic, onions and herbs. Use it to top pasta or crisp chicken cutlets with a side of broccolini. Make extra as it freezes well.
1 ½cupsfinely chopped parsley leavesabout 2 large, full bunches
½mediumonionchopped fine
3celery ribschopped fine
2-3garlic cloveschopped fine
8ounceswhite or brown mushroomscleaned and thinly sliced
128 ouncecanned crushed tomatoes
128 ouncecanned tomato puree
1teaspoondried basil
1teaspoondried oregano
1teaspoonsaltkosher or sea
½teaspoonground black pepper
¼teaspoondried red pepper
½cupdry red wine or white wineor water
Instructions
In a large pot, heat the oil over medium heat. When the oil is hot, add the parsley, onion and celery. Cook until soft, stirring occasionally. Add the garlic and cook for one more minute. Add the mushrooms, tomatoes, and herbs, salt, peppers and wine. Simmer covered until all of the flavors are incorporated, about 40 – 45 minutes. If it gets too thick, add a little water to thin it to your preference. Serve mushroom pasta sauce over pasta of choice. Extra keeps in an airtight container for up to 5 days in the refrigerator or freezes well for several months.