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Mushrooms so hearty and filling, you won’t miss the meat!
Heat 1 teaspoon olive oil in a large skillet over medium heat until hot. Add the bell peppers and onion and stir. Let them cook until tender, about 5-8 minutes.
Next add the garlic and cook for one minute. Remove peppers, onions and garlic from pan and transfer to a bowl and set aside.
In the same skillet, add the other teaspoon of olive oil and let it get hot. Add the mushrooms and cook until tender, slightly browned and most of the liquid has evaporated, about 5-10 minutes.
When the mushrooms have reduced, add the peppers and onions back to the pan and stir well. Add the tomato paste, whole tomatoes, crushed tomatoes, herbs and spices and stir well.
Cover and let simmer for 20 minutes, or until thickened.
Serve over pasta of choice and enjoy!
Recipe adapted from Everyday Italian by Giada de Laurentiis.
I kid you not! Preheat a pan, prep the ingredients, and you can make this marina in just five minutes. If that’s still not quick enough, I’ll even throw a five-second version your way!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!