This time I only used baby bella mushrooms, but I highly recommend adding in some king oyster and/or white button mushrooms as well. Sauté the minced mushrooms on a medium-high heat with a little extra virgin olive oil. Once they are less "watery", mix in the rest of the ingredients: fresh diced red tomato, sliced garlic, minced shallots, a dash of vegan worcestershire sauce and a splash of water. Cook at a simmer for 30-45 minutes. The longer it simmers the better. If it gets too dry, you can add a little (like a tbsp or so) water. And as always season with fresh cracked salt and pepper to taste.
To keep this meal a bit lighter, I served the sauce over raw zucchini noodles and a little whole wheat spaghetti. I keep the zucchini noodles raw because i prefer a little crunch. The heat from the pasta and sauce will cook them enough.
***And if you happen to have basil olive oil on hand....I recommend a little drizzle along with some extra fresh cracked pink himalayan salt.***