Italian Mushroom Gravy Recipe
Ingredients
| 1 cup dried Italian mushrooms | ||
| Warm water | 1 1/2 Cup (16 tbs) | |
| 3 tablespoons olive oil or salad oil | ||
| Parsley | 1 1/2 Cup (16 tbs), chopped | |
| 2 or 3 stalks celery, chopped | ||
| Garlic | 2 Clove (5gm), pressed | |
| 1 2-inch sprig fresh rosemary or 1/2 teaspoon dry rosemary | ||
| 2 or 3 leaves fresh thyme or 1/2 teaspoon dry thyme leaves | ||
| 5 small leaves fresh sage or 1/2 teaspoon dry sage leaves | ||
| Tomato sauce | 2 Can (10oz) | |
| Tomatoes | 2 Can (10oz) | |
| Red pepper | 1/4 Teaspoon, crushed | |
| Salt | To Taste | |
Directions
Cover mushrooms with warm water; let stand for 30 minutes.
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.
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.
Chef
