2 cups fresh mushrooms
1 cup chopped celery
2/3 cup white wine
2 cups water
5 cups water stock
2 tablespoons chicken bouillon granules
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon paprika
1 teaspoon ground black pepper
1 cup chicken broth
8 ounces spaghetti sauce
In a large saucepan bring a large pot of water to a boil. Stir mushrooms in, reduce heat, cover, and simmer until tender but still firm, about 20 minutes. Remove from heat and strain through cheese cloth. Add celery and slit ends of mushrooms with serrated knife in quarter, leaving 2 large green stem ends. Heat 1/4 cup wine and water in small saucepan, scraping bowl often to loosen clumps. Stir into mushrooms mixture until completely combined. Bring mixture to a boil. Add bouillon and garlic powder and sprinkle with oregano.
Add broth, bring to a boil, reduce heat, and simmer slightly. Cover saucepan, gently simmer for 5 minutes, stirring constantly. Return covered saucepan to heat and cook for 3 minutes. Stir in spaghetti sauce and simmer briefly.
Pour sauce over mushroom mixture in saucepan. Sprinkle with cheese cloth, wrapping tightly around mushroom mixture. Cover saucepan tightly with foil, preventing steam from escaping while cooking through mushrooms.
Cool, and serve hot or over spaghetti sauce.
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