Ingredients
Scale
- 24 oz fresh mushrooms
- 2 28 oz cans of crushed tomatoes
- 4 garlic cloves
- 3/4 C olive oil (divided)
- 8-10 fresh basil leaves
- 2 tsp crushed red pepper
Instructions
- In a medium stock pot, heat 1/2 C olive oil over medium heat.
- Using a food processor chop mushrooms until they have a rice texture.
- Transfer to pot and cook until dark brown (about 7-10 minutes).
- Chop garlic and add to mushrooms along with crushed tomatoes and crushed red pepper.
- Reduce heat to medium low and cover. Cook for 30 minutes stirring occasionally.
- Remove from heat and add basil leaves roughly chopped and remaining olive oil.
- Salt and Pepper to taste.
- Serve over your favorite pasta.
Notes
This is perfect for leftovers and freezes great for future recipes.
- Prep Time: 10 min
- Cook Time: 30 mins
- Category: entrée
- Cuisine: Italian
Nutrition
- Serving Size: 3/4 Cup
- Calories: 381
- Sugar: 9.7 g
- Sodium: 342.2 mg
- Fat: 35.9 g
- Carbohydrates: 16.8 g
- Protein: 5.8 g
- Cholesterol: 0 mg