Savory White Shimeji Mushroom Sauce Recipe

About this recipe

A hearty and flavorful mushroom and beef sauce, perfect for dinner. This kosher-friendly recipe combines tender ground beef, fresh mushrooms, and a rich tomato base for a comforting meal solution.

Ingredients

• 125 g White Shimeji Mushroom (Anabe)
• 100 g Sambar Onion Peeled
• 400 g Pastazara Finely Chopped Tomatoes
• 400 g Zehrat Safa Tomato Paste, 4
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 1 kg Whole Farm Brown Sugar
• 1 pc (10 g) On1Y Oregano Dried Herb
• 100 g Catch Sprinklers - Iodized Table Salt
• 100 g Catch Sprinklers - Black Pepper Powder
• 16 g Orika Oregano

Instructions

1. 1. In a large nonstick skillet, cook 450 g White Shimeji Mushroom (Anabe), 250 g fresh mushrooms (sliced), and 1 diced Sambar Onion over medium heat until the mushrooms are browned and tender. Drain any excess liquid.
2. 2. Transfer the cooked mixture to a 3-quart slow cooker. Add 2 diced tomatoes, 1 can (170 g) Zehrat Safa Tomato Paste, 1 can (400 g) Veeba Herby Tomato Pizza & Pasta Sauce, and 240 ml water.
3. 3. Stir in 2 tablespoons On1Y Oregano Dried Herb, 1 tablespoon Whole Farm Brown Sugar, 1 teaspoon Catch Sprinklers - Iodized Table Salt, and 1/4 teaspoon Catch Sprinklers - Black Pepper Powder. Mix well to combine.
4. 4. Cover the slow cooker and cook on low for 6-8 hours, stirring occasionally to ensure even cooking.
5. 5. Alternatively, for stovetop preparation, bring the mixture to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally.
6. 6. Serve the sauce hot over your favorite pasta or as a topping for other dishes.