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- 3 Tbs. extra-virgin olive oil
- 2 medium onions, chopped
- 2 small cloves garlic, minced
- 28-oz. can tomato puree
- 1 tsp. salt
- 1 tsp. freshly ground pepper
- 1 lb. portobello Mushrooms, sliced
- 8 oz. cremini Mushrooms, sliced
- 1/4 to 1/3 cup chopped fresh basil
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, 1Ú2 teaspoon salt, 1/2 teaspoon pepper and 3 1/2 cups water. Increase heat to high and bring to a boil, stirring. Reduce heat 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.