3 tablespoons olive oil
8 ounces white button, baby portobello, or cremini mushrooms, sliced
salt and pepper, to taste
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon granulated garlic
1/2 teaspoon herbs de provence
sprinkle crushed red pepper
2 cloves garlic, minced
2 splashes red cooking wine
1 (28 ounce) can crushed tomatoes with herbs
1/2 cup water
1 to 2 tablespoons vegan parmesan cheese
2 teaspoons sugar
1/4 cup fresh basil, chopped
1. Heat olive oil in large pan over medium-high heat. Add mushrooms, and stir to coat. Cook mushrooms, stirring occasionally, until mushrooms have begun to cook/sweat, but not browned. Add generous salt and pepper, to taste.
2. Add all dried herbs and spices (basil, oregano, granulated garlic, herbs de provence, and crushed red pepper). Add garlic, stir, and turn heat to low-medium heat. Cook for another 30 seconds
3. Add red wine to deglaze pan. Stir, and cook for another 30 seconds. Add tomatoes, water, vegan parmesan cheese, and sugar. Simmer for at least 20 minutes. Taste for seasoning.
4. Cook 1/2 to 1 pound spaghetti according to package directions, until very al dente. Add to the sauce (more or less depending how saucy you want it) to finish cooking. Add fresh basil right before serving.
Source of recipe: I made this sauce on a whim.