Description[]
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Ingredients[]
- 3 Tbs. extra-virgin olive oil
- 2 medium onions, chopped
- 2 small cloves garlic, minced
- 28-oz. can tomato puree
- 1 tsp. salt
- 1 tsp. freshly ground pepper
- 1 lb. portobello Mushrooms, sliced
- 8 oz. cremini Mushrooms, sliced
- 1/4 to 1/3 cup chopped fresh basil
Directions[]
In medium saucepan, heat 1 tablespoon oil over medium-high heat. Add half of the onions and cook, stirring, until lightly golden, about 3 minutes. Add half of the garlic and cook, stirring, 1 to 2 minutes. Stir in tomato puree, 1Ú2 teaspoon salt, 1/2 teaspoon pepper and 3 1/2 cups water. Increase heat to high and bring to a boil, stirring. Reduce heat to low and simmer, stirring occasionally, 30 minutes.
Meanwhile, in large saucepan, heat 1 tablespoon oil over high heat. Add remaining onions and cook, stirring, until lightly golden, about 3 minutes. Add remaining garlic and cook, stirring, 1 to 2 minutes. Add all Mushrooms and cook, stirring often, 3 minutes. 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.
Remove from heat. Stir in basil, remaining 1Ú2 teaspoon salt and remaining 1Ú2 teaspoon pepper. Serve hot.