Tomato Sauce with Mushrooms

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Preparation info

  • Yield: About

    3 Cups

    • Difficulty


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 3 tablespoons butter
  • ½ cup finely chopped celery
  • ½ cup finely chopped onion
  • ½ cup finely chopped sweet green pepper
  • ½ teaspoon finely chopped garlic
  • ¼ pound mushrooms, thinly sliced
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • 1 tablespoon flour
  • 2 cups crushed tomatoes
  • ½ bay leaf
  • Tabasco sauce to taste


  1. Melt 1 tablespoon butter and add the celery, onion, green pepper, and garlic. Cook, stirring, about 5 minutes. Add the mushrooms, salt, and pepper. Cook about 3 minutes and sprinkle with flour. Stir to blend well.
  2. Add the tomatoes and stir. Add the bay leaf and simmer over low heat, about 45 minutes. Stir in the remaining butter and more salt and pepper, if desired. Add a few drops of Tabasco sauce and serve hot.