I love to experiment when it comes to cooking. I made this spaghetti sauce last night because I was feeling in the mood for something a little different. And, I have been in this really weird mushroom kick. I seriously cannot get enough of mushrooms lately.
1 jar spaghetti sauce (I recommend Prego Traditional)
1/3 cup heavy cream
1/3 cup cooking sherry
2 tbsp butter or margarine
Italian Seasonings to taste
Salt and pepper to taste
1 tbsp garlic powder
1 tbsp onion powder
1 – 1.5 cups of FRESH mushrooms (you can use canned but it’s much better with fresh mushrooms)
1. In a small to medium sauce pan (size depends on how much of the ingredients you use) melt butter/margarine over medium heat. Once it’s melted, add mushrooms, stirring occasionally for about 7 minutes or until mushrooms are cooked.
2. Add spaghetti sauce of choice (I still recommend Prego Traditional), the heavy cream, Italian seasonings of your choice, garlic powder, onion powder, and tobasco/hot sauce (NOTE: you can use a few dashes of the tobasco/hot sauce for a mild zest, or really splash it on for more of kick. Totally up to you!) Mix together well and bring to a slow boil.
3. Reduce heat to Low and cover. Allow about 7 – 10 minutes for seasonings to combine. Check flavor and add salt/pepper to your liking.
I served this over whole wheat spaghetti, but any noodles will be just fine. This sauce goes well with chicken, beef, and pork, and I HIGHLY recommend serving with green beans. I even mix my green beans in my sauce as well 🙂