Ingredients: 8 ounces cremini mushrooms, sliced,1/4 cup chopped fresh basil, up to 1/3,1/4 cup chopped fresh basil, up to 1/3,2 smalls garlic cloves, minced,Olive oil,2 mediums onions, chopped,1 teaspoon freshly ground pepper,1 pound portobello mushrooms, sliced,1 teaspoon salt,28 ounces canned tomato puree
Instructions:
- In medium saucepan, heat 1 tablespoon oil over medium-high heat.
- Add half of the onions and cook, stirring, until lightly golden, about 3 minutes.
- Add half of the garlic and cook, stirring, 1 to 2 minutes. Stir in tomato puree, 1/2 teaspoon salt, 1/2 teaspoon pepper and 3 1/2 cups water.Increase heat to high and bring to a boil, stirring. Reduce beat to low and simmer, stirring occasionally, 30 minutes.Meanwhile, in large saucepan, heat 1 tablespoon oil over high heat.
- Add remaining onions and cook, stirring, until lightly golden, about 3 minutes.
- Add remaining garlic and cook, stirring, 1 to 2 minutes.
- Add all mushrooms and cook, stirring often, 3 minutes.
- Add remaining 1 tablespoon oil and cook, stirring occasionally, until mushrooms are tender and begin to release their juices, 3 to 4 minutes more. Stir in tomato mixture and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until flavors have blended, about 20 minutes.
- Remove from heat. Stir in basil, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.
- Serve hot.
