Italian Mushroom Gravy
|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|
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.