Ingredients

  • 8 ounces cremini mushrooms, sliced
  • 1/4 cup chopped fresh basil, up to 1/3
  • 2 smalls garlic cloves, minced
  • Olive oil
  • 2 mediums onions, chopped
  • 1 teaspoon freshly ground pepper
  • 1 pound portobello mushrooms, sliced
  • 1 teaspoon salt
  • 28 ounces canned tomato puree

Ready In 45 Minutes

Servings: 7

Cooking Instructions

Step 1

  • In medium saucepan, heat 1 tablespoon oil over medium-high heat.
  • INGREDIENTS:
  • EQUIPMENT:

Step 2

  • Add half of the onions and cook, stirring, until lightly golden, about 3 minutes.
  • INGREDIENTS:
  • Length: 3 minutes

Step 3

  • Add half of the garlic and cook, stirring, 1 to 2 minutes. Stir in tomato puree, 1/2 teaspoon salt, 1/2 teaspoon pepper and 3 1/2 cups water.Increase heat to high and bring to a boil, stirring. Reduce beat to low and simmer, stirring occasionally, 30 minutes.Meanwhile, in large saucepan, heat 1 tablespoon oil over high heat.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 31 minutes

Step 4

  • Add remaining onions and cook, stirring, until lightly golden, about 3 minutes.
  • INGREDIENTS:
  • Length: 3 minutes

Step 5

  • Add remaining garlic and cook, stirring, 1 to 2 minutes.
  • INGREDIENTS:
  • Length: 1 minutes

Step 6

  • Add all mushrooms and cook, stirring often, 3 minutes.
  • INGREDIENTS:
  • Length: 3 minutes

Step 7

  • Add remaining 1 tablespoon oil and cook, stirring occasionally, until mushrooms are tender and begin to release their juices, 3 to 4 minutes more. Stir in tomato mixture and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until flavors have blended, about 20 minutes.
  • INGREDIENTS:
  • Length: 23 minutes

Step 8

  • Remove from heat. Stir in basil, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.
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Step 9

  • Serve hot.