2 cups fresh mushrooms
2 tablespoons olive oil
1/2 teaspoon crushed garlic
1 teaspoon paprika
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon dried basil
1/8 teaspoon dried oregano, crushed
2 tablespoons Italian seasoning
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
1 1/2 cups water
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1/2 teaspoon dried basil
2 tablespoons dried basil
1/4 teaspoon chopped fresh rosemary
1/4 teaspoon dried basil
Place mushrooms in a large pot and cover with water. Bring to a boil, then cook 10 minutes.
Place olive oil in a medium saucepan over medium heat. Saute garlic in oil until translucent. Remove mushrooms from water and add garlic to the pot. Cook and stir until mushrooms are golden brown, about 10 to 15 minutes.
Place mushrooms in a large bowl, cover with aluminum foil, and place in a cool dry place to cool.
In a blender or food processor, puree mushrooms. Transfer mushrooms to a large bowl.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add mushrooms and garlic and saute for 5 minutes, leaving some of the garlic in the pan. Transfer mushrooms to the pot over low heat. Stir in basil, oregano, rosemary, basil, and rosemary. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
While mushrooms are simmering, place tomato paste, tomato puree, tomato paste mixture, tomato puree mixture, tomato paste mixture, tomato puree mixture, tomato paste mixture, tomato paste mixture, tomato paste mixture and tomato paste mixture into a blender or food processor. (Note: using a meat machine blender produces very fine results. Aerily press between sheets of waxed paper to prevent sticking.)