Recipe: Mushroom & Italian Parsley Sauce
1 tbs evoo
2 tsp butter
1/4 c. water or broth
20 button mushrooms, finely chopped
1 fresh bunch of Italian Parsley, finely chopped
1 med shallot bulb, chopped
4 garlic cloves, slices
1 can of plain tomato sauce (10 oz)
1/2 cup red wine
1/4 c. romano and parmesan shredded cheese blend (optional)
1 tsp sugar
salt & pepper
Heat oil and butter in large saute pan over med high heat. Add shallots. Cook about a minute, then add sugar. Stir until just just brown, like tan. Add garlic slices, stir around. Add chopped mushroom, stir well. Add water/broth, stir, spread out evenly in pan, and let heat up until mushrooms start to wilt, about 3 minutes. Add tomato, stir. Heat to high. Just as it bubbles, add wine. Stir often as alcohol cooks off, about 2 minutes. Turn to med, add parsley. Stir well. Heat 3 minutes, then turn to low, cover and simmer about 15 minutes until parsley gets wilted and dark. Sprinkle cheese, stir, and serve.
If you like parsley (unlike Carrie Bradshaw), it's good. By the way, this sauce is so inexpensive to make. Mushrooms: 1.89; Parsley: 1.79; Shallots: .99; sauce: .79 - and the cheese, butter, olive oil, garlic, well, those should just be staples in your house.
This is the vegetarian alternative to bolognese sauce because it has the fat, the heartiness, the thick constency, a bit of sweetness and the savory flavor.