Meatless Italian Gravy Recipe
Ingredients
1 cup dried mushrooms
Hot water
3 tablespoons salad oil or olive oil
3 cups chopped parsley (about 1 bunch)
2 or 3 stalks celery, chopped
1 medium-sized onion, chopped
2 cloves garlic, minced
2-inch sprig fresh rosemary or 1/2 teaspoon dried rosemary
2 or 3 stems fresh thyme or 1/2 teaspoon dried thyme
5 small leaves fresh sage or 1/2 teaspoon dried sage
4 cans (8 oz. each) tomato sauce
2 cans (1 lb. each) solid pack tomatoes, chopped
1 whole red chile (chile pequin)
Salt to taste (about 1 1/2 teaspoons)
Directions
Place mushrooms in a small bowl and barely cover with hot water; set aside.
In a large heavy pan, heat oil and add parsley, celery, onion, garlic, and herbs; cook until vegetables are soft.
Stir in tomato sauce, tomatoes, and chile pequin; chop mushrooms and add with liquid.
Cover and simmer slowly for 3 hours.
Add salt to taste; let cool.
Store in covered jars in the refrigerator up to 3 weeks; or freeze.
In a large heavy pan, heat oil and add parsley, celery, onion, garlic, and herbs; cook until vegetables are soft.
Stir in tomato sauce, tomatoes, and chile pequin; chop mushrooms and add with liquid.
Cover and simmer slowly for 3 hours.
Add salt to taste; let cool.
Store in covered jars in the refrigerator up to 3 weeks; or freeze.
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