Tomato & Wild Mushroom Sauce

With so many prepared sauces today loaded with sugar, despite sugar’s numerous negative health effects, consider making your own. Sauces do not have to be complicated and most can be made in large amounts and refrigerated or even frozen for the busy person on the go. Easily customize any of my sauces to your own taste.

Serves 4


1 small onion, chopped
3 cloves garlic, crushed
3 Tablespoon olive oil
2 Tablespoon butter
1 lb fresh field mushrooms
1 oz dried mushrooms (available in the produce section or oriental foods isle)
6 fresh basil leaves, sliced
1 32oz can peeled plum tomatoes, puree or chop depending on personal preference. Reserve the juice and use in the sauce if you chop them.
sea salt & pepper to taste
(optional) dash chili flakes

1. Clean and slice the fresh mushrooms.
2. Soak the dried mushrooms in lukewarm water about 10 minutes.
3. Saute the garlic and chopped onion in olive oil and butter, a few minutes over medium heat until the onions are soft but the garlic has not browned.
4. Add the mushrooms and saute over low heat about 10 minutes, stirring occasionally.
5. Add the tomatoes and simmer another 20 minutes over low heat. Do not cover with a lid as you want much of the water to evaporate.
6. When everything is fully cooked, add the basil leaves and salt & pepper to taste.
7. Serve over gnocchi (or steamed spagetti squash)

Copyright © 2013 Marie Cecchini Sternquist. All Rights Reserved

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