Shazaam Mushroom Spaghetti Sauce - cooking recipe

Ingredients

2 tablespoons olive oil
1 (8 ounce) package mushrooms
3 garlic cloves
1 1/2 tablespoons oregano
1 1/2 tablespoons basil
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon dried red pepper (optional)
1 (14 ounce) can crushed tomatoes
1 (14 ounce) can tomato sauce
1 (14 ounce) can petite diced tomatoes, roughly chopped in food processor (or you can use an extra can of crushed tomatoes for smoother sauce)
salt
pepper

Preparation

Finely chop the mushrooms and garlic cloves in a food processor. (I leave a few out, and roughly chop them, to make the sauce chunky.).
Saute all the mushroom and garlic in olive oil on medium high heat in an deep saute pan or an everyday pan.
After 2-3 minutes, add oregano, basil, garlic powder and onion powder, and red pepper.
Continue cooking for an additional 3-4 minutes.
Add the tomato sauce and the crushed and diced tomatoes.
Salt and pepper to taste.
Simmer, mostly covered, for about an hour, stirring regularly.
If the sauce gets too thick, add some water to thin it out.
Serve over noodles.