- 12 oz (340 g) mushrooms (I used shiitake and white mushrooms in this recipe)
- 1 14 oz (400 g) can whole tomatoes with the juice
- 1 yellow onion, peeled and chopped
- 3 garlic cloves, peeled and minced
- 1 celery rib, diced
- 1 carrot, peeled and diced
- 2 T tomato paste
- 1 bay leaf
- 1 cup (2 1/2 dl) walnuts, chopped
- 1 cup (2 1/2 dl) water
- 1/2 cup (1 1/4 dl) red wine
- salt and pepper to taste
- 2 t Italian seasoning
- 1/2 t red pepper flakes
- 1 T gluten free soy sauce
- 2 T olive oil
Put the walnuts in a food processor and pulse until finely ground. Put aside. Put the mushrooms in the food processor and pulse until finely ground. Add them to the walnuts. Remove from the food processor when done.
Put the onion, garlic, celery and carrot in the food processor and process until it’s chopped up into small pieces. Remove when done.
Put the tomatoes sans juice in the food processor and process till smooth. Save the juice.
Heat 1 T olive oil in a large pot and cook the walnuts and mushrooms on medium heat until the mushrooms have browned, 5-10 minutes. Remove them from the pot.
Heat 1 T olive oil in the same pot and add the onion, garlic, celery and carrot. Season with salt. Cook on medium heat for about 10 minutes. Add the walnut/mushroom mix to the pot and blend it well. Add the tomato paste, tomatoes with the liquid, water, red wine, soy sauce, and the spices (except the bay leaf). Bring the sauce to a boil and let it simmer uncovered for five minutes. Add the bay leaf, cover the pot, and let the sauce simmer for 30-60 minutes. The longer the better. Remove the lid after 30 minutes and let the sauce cook uncovered for a while if you want a thicker sauce. Remove the bay leaf before serving. I serve this sauce on top of gluten free penne pasta made of cauliflower, fava beans and rice flour. It goes well with a salad and vegan/glutenfree “parmesan” cheese.