Italian Mushroom Gravy - cooking recipe

Ingredients

1 c. fresh mushrooms
1 1/2 c. warm water
3 Tbsp. olive or salad oil
1 1/2 c. chopped parsley
2 to 3 stalks celery
1/2 c. diced carrot
1 c. chopped onion
1 c. sliced zucchini
2 cloves minced garlic
1/2 tsp. rosemary
1/2 tsp. thyme
1/2 tsp. sage
2 (15 oz.) cans tomato sauce
2 (1 lb.) cans tomatoes
1/4 tsp. crushed red pepper
salt to taste

Preparation

Heat oil in frypan over medium heat.
When hot, add parsley, garlic, rosemary, thyme, sage and vegetables.
Cook until vegies are soft.
Stir in tomato sauce, tomatoes and their liquid (break up tomatoes), plus the red pepper.
Chop mushrooms and add to pan along with water.
Can use dried Italian mushrooms with this water as a soaking liquid.
Cover and simmer until thick, about 3 hours. Add salt to taste.
Makes about 2 1/2 quarts.