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Mushrooms have been popping up as a substitute for meat all over the place because of their rich and umami flavor. I tossed these with the ever popular zucchini noodle, but you can make this with pasta, too.
2 tablespoons Tuscanini Olive Oil
1 onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1 pound assorted diced fresh mushrooms
1/2 cup Manischewitz Vegetable Broth
1 (15-ounce) can Gefen Tomato Sauce
1 sprig thyme (optional)
salt, to taste
black pepper, to taste
1 box zucchini noodles
grated parmesan, for serving
fresh parsley for serving
Heat olive oil in a skillet. Add the onion, carrot and celery and sauté for six to eight minutes, over medium-low heat, stirring occasionally, until the vegetables are softened and mostly cooked through. Add the garlic and mushrooms and continue cooking for an additional four to five minutes until the mushrooms are browned, and all of the vegetables are completely cooked through.
Add in the vegetable stock, tomato sauce, bay leaf, and a generous pinch of salt and pepper. Stir to combine. Let the mixture continue cooking until it comes to a boil. Then reduce heat to medium-low, and cook for an additional 10 minutes, or until the sauce has thickened. Add in the zucchini noodles and toss well to combine. simmer uncovered for five minutes.
Taste, and season with extra salt and pepper.
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