Smoky Wild Mushroom Sauce

By DrChef

Prep: 20 minutes
Cook: 38 minutes

Servings Per Recipe 2 Quarts (12 Servings)
Amount Per Serving
Calories 93
Total Fat (g) 3
Sodium (mg) 608
Carbohydrate (g) 16
Fiber (g) 3
Protein (g) 4

Ingredients

• 2 1-quart canning jars
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, finely chopped
• 2 Italian frying peppers, trimmed, seeds removed and thinly sliced
• 1/2 pound shitake mushrooms, sliced
• 1/2 pound Baby Bella mushrooms, sliced
• 1/2 pound oyster mushrooms, sliced
• 1 can (28 ounces) fire-roasted crushed tomatoes
• 1 can (28 ounces) fire-roasted whole tomatoes, broken up
• 1-1/2 teaspoons salt
• 1 teaspoon dried oregano
• 1 teaspoon sugar
• 1/2 teaspoon black pepper
• 1 tablespoon balsamic vinegar
• 1/2 bunch fresh basil, torn into bite-size pieces

Details

Servings 12
Adapted from familycircle.com

Preparation

Step 1

1. Heat oil in a large stock pot over medium heat. Add onion and garlic and cook 5 minutes, stirring frequently. Add peppers and mushrooms and cook for 8 minutes, stirring occasionally, until vegetables are almost tender.
2. Stir in crushed tomatoes, whole tomatoes, salt, oregano, sugar and black pepper. Bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, for 25 minutes, stirring occasionally. Turn off heat and stir in vinegar and basil.
3. Spoon sauce into two 1-quart canning jars. Cool on wire rack. Seal and refrigerate for up to 2 weeks.
4. Arrange in a basket with a package of dried pasta and a wedge of Parmesan, if desired.