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Italian Mushroom Gravy Recipe
|Dry italian mushrooms||1 Cup (16 tbs)|
|Warm water||1 1⁄2 Cup (24 tbs)|
|Olive oil/Salad oil||3 Tablespoon|
|Chopped parsley||1 1⁄2 Cup (24 tbs)|
|Celery stalks||3 , chopped|
|Garlic||2 Clove (10 gm), minced or pressed|
|Fresh rosemary sprig/1/2 teaspoon dry rosemary||2 Inch|
|Fresh thyme leaves/1/2 teaspoon dry thyme leaves||3|
|Fresh sage leaves/1/2 teaspoon dry sage leaves||5 Small|
|Tomato sauce||30 Ounce (2 Cans, About 15 Ounce Each)|
|Canned tomatoes||2 Pound (2 Cans, 1 Pound Each)|
|Crushed red pepper||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 2347 Calories from Fat 643
% Daily Value*
Total Fat 74 g114.1%
Saturated Fat 19.5 g97.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1871.9 mg78%
Total Carbohydrates 435 g145.1%
Dietary Fiber 130.3 g521.1%
Sugars 55.3 g
Protein 70 g139.9%
Vitamin A 507.7% Vitamin C 545.1%
Calcium 340.7% Iron 410.9%
*Based on a 2000 Calorie diet
Heat oil in a wide, deep frying pan or Dutch oven over medium heat.
When oil is hot, add parsley, celery, garlic, rosemary, thyme, and sage and cook until vegetables are soft.
Stir in tomato sauce, tomatoes and their liquid (break up tomatoes with a spoon), and red pepper.
Drain mushrooms; reserve soaking liquid.
Chop mushrooms and add to pan along with soaking liquid.
Cover and simmer slowly, stirring occasionally, until sauce is thick (about 3 hours).
Add salt to taste.