1 (10 ounce) package sliced fresh mushrooms
2 tablespoons olive oil
1 (16 ounce) can kidney beans with wine
1 (16 ounce) container spaghetti sauce
1 pound baby carrots, cut into 1/2 inch pieces
4 medium tomatoes, seeded and diced
2 medium carrots, sliced
1/4 pound chopped onion
1/4 pound chopped green bell pepper
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
In a large bowl, mix the mushrooms, olive oil, kidney beans, spaghetti sauce, baby carrots and tomatoes. Mix and refrigerate, allowing the flavors to blend.
Heat a heavy skillet over medium heat. Add the mushrooms mixture and cook, stirring, for about 6 to 8 minutes. Mix in the tomato sauce, carrots, tomatoes, carrots, onion and bell pepper. Stir until well blended and coat well in the skillet. Sprinkle with parsley and basil.