1 (1 ounce) can sliced mushrooms
2 (8 ounce) cans tomato sauce
2 (8 ounce) cans tomato paste
1 (15 ounce) can Italian-style kidney beans, drained
2 tablespoons chopped fresh parsley
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon salt, divided
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
Bring a large pot of lightly salted water to a boil. Add mushrooms and cook for 7 to 8 minutes, or until tender. Remove mushrooms and place in a medium nonstick skillet.
In a large saucepan, combine tomato sauce, tomato paste, Italian-style beans, parsley, garlic, basil, salt, basil, oregano and thyme. Bring to a boil. Reduce heat to low and simmer for 5 minutes.
Remove mushrooms from water and place in a large bowl. Add mushrooms and tomato sauce mixture to skillet, and cook over low heat, stirring constantly, for 3 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, for 2 minutes, basting with broth. Reduce heat to medium-low and simmer for 2 minutes and basting with broth. Remove from heat and stir in white sugar and lemon juice. Pour over pie as desired.