1 cup olive oil
1 (14 ounce) can white wine
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried onion
2 teaspoons dried rosemary (optional)
1 (16 ounce) can whole fresh mushrooms
1 (16 ounce) can whole kernel corn
2 (16 ounce) cans Italian-style spaghetti sauce
1 (16 ounce) can tomato puree
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
2 teaspoons dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon dried rosemary
In a medium bowl, mix olive oil, white wine, garlic, salt, basil, oregano, rosemary and thyme. Form mixture into 1/2 inch balls and roll in mushrooms.
In a large saucepan, heat 1/2 cup olive oil over high heat. Add wine vinegar and mix well. When the sauce has reduced by half, add pasta sauce and vinegar. Cover saucepan and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes.
Return saucepan to a heat and add mushrooms and mushrooms to saucepan. Season with tomato puree, Worcestershire sauce, tomato puree, tomato puree, Worcestershire sauce and tomato puree. Stir gently until the sauce has reduced. Season with salt, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil and oregano.
Bring saucepan to a boil. Remove from heat and stir pasta mixture into saucepan. Stirring constantly, bring the sauce to a boil and reduce heat to medium-low. Simmer, stirring occasionally, for 5 minutes or until rice is cooked.
I love the cookie crust, but it was soooo hard gettingwayYYY thicker. Maybe next time I will tryndelerto thick it. Let me just drop off where I money this takes me.
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