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Italian Mushroom Gravy

Italian.Chef's picture
Ingredients
  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
  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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Stewed
Ingredient: 
Mushroom
Cook Time: 
180 Minutes

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