2 containers (8 oz each) of baby portabella mushrooms, finely diced
1 carrot, minced
1 celery stalk, minced
1 yellow onion, minced
1 tsp dried oregano
1/4 tsp dried garlic powder
1/4 tsp onion powder
sprinkle of red pepper flakes
salt and pepper (lots of pepper)
1 jar 26 oz spaghetti sauce
Brown the finely diced mushrooms with olive oil in a large pan until the water is released and they start to brown.
Add black pepper during the cooking time.
Add the spices, oregano, garlic, onion powder and red pepper flakes.
Once the mushrooms are brown and liquid cooked out add it to your pan or crockpot that you will be simmering the sauce in.
Add your jar of sauce to the mushrooms.
Same pan, add more olive oil and soften and brown the onion, carrots and celery. I used a food processor to mince these up small.
Add black pepper to the cooking time. Once brown add them to the pan with mushrooms and sauce.
Simmer your sauce until all blended together or add to a crock pot.
I added a splash of water because my sauce was thick from all the veggies.
When sauce is ready, serve over pasta or noodles of your choice.