1 cup button or white mushrooms, de-stemed and diced
1/2 cup onion, chopped
1 clove of garlic, chopped
1/4 cup red wine (I used Pinot Noir)
1 can tomato sauce
Handful fresh basil, chopped
Red pepper flakes
Salt and pepper
Wash, de-stem, and dice the mushrooms. Chop the onion and garlic too.
Heat some olive oil in a pot over medium heat.
Add the mushrooms and cook until they release most of their water.
Add the onions and garlic. Cook until the onions begin soften and the mushroom water evaporates.
Add the wine to deglaze the pan. Scrape up the stuff up from the bottom.
Add the tomato sauce and stir well.
Add the red pepper flakes, salt, and pepper to taste.
Cook for a minutes so all the flavors come together.
Take it off the heat and add the chopped basil.
This would be lovely over pasta, but it's an even better dipping sauce for breadsticks...
1 pre-made pizza dough (try mine)
Vegan mozzarella cheese (I used Daiya)
Pre-heat the oven to as high as it will go and spray a pizza pan with cooking spray.
Roll your pizza dough into a rectangle. This dough I made last week and froze.
Cut into about 1 inch strips.
Arrange the strips on the pizza pan.
Sprinkle with desired amounts of Italian seasoning and garlic salt.
Top with desired amount of mozzarella.
If you want some extra flavor and crunch, you could brush on some olive oil before you put the toppings on.
Bake for about 10 minutes, until the dough is slightly golden. I like mine on the softer side but you can bake them longer if you want more crunch.
|Meet Penny, got her from an animal sanctuary on Tuesday.|