1 Jar Marinara Sauce, 25 ounces 1 Cup Vegetable Stock, or water
Gather, cut and measure first 4 ingredients.
Place ingredients into hot pan.
Cook all ingredients for a few minutes over high heat.
Onions should just begin to brown.
Remove from heat and work on the mushrooms.
Wipe each mushroom clean with a dish towel.
Cut all mushrooms into medium size slices.
Place about 1/4 of the slices at a time into a food processor.
Pulse the machine on and off about 6-8 times.
All mushrooms should be chopped into medium size pieces.
Place pan with vegetables back on high heat.
Add the mushrooms in batches as you chop them.
Keep cooking and stirring mushrooms.
Cook over high heat for about five minutes.
Gather all seven ingredients listed under spices.
Make a small empty circle in the pan by moving mushrooms.
Add spices to this circle: stir and cook the spices.
After a couple of minutes, mix all ingredients together.
Keep cooking and stirring until mixture becomes almost dry.
Add one jar of marinara sauce and liquid.
Simmer sauce for about a half an hour.
Remove from heat and taste for salt.
New Taste Thinking:
When it comes to using processed foods, like the marinara sauce, you may want to take a good look at the label. If you can recognize and pronounce all of the ingredients, that is a good sign. You can look at the nutritional label to get the rest of the information that you need. This brings up another good point. When you add fresh ingredients to a recipe, as has been done in this recipe, you have the opportunity to alter nutritional numbers. This is helpful if you have issues with things like salt and sugar. In this recipe you can lower the sodium, as it is stated on the label, by adding all of the new ingredients and simply not adding any more salt. The Mushroom Marinara goes great with the Baked Polenta.
Serving Size 1/2 Cup Servings Per Recipe 12 Calories 85 Calories from Fat 35 Total Fat 4g Saturated Fat 1g Trans Fat 0g Cholesterol 1mg Sodium 71mg Total Carbohydrate 11g Dietary Fiber 2g Sugars 6g Protein 2g
