Creole Sauce

1 medium onion, chopped
1 green bell pepper, chopped
1/4 cup minced celery
1 clove garlic, minced
1 (4 ounce) can mushrooms, drained
1 (16 ounce) can tomato puree
1 teaspoon salt
1/2 teaspoon granulated sugar
1/4 teaspoon liquid red pepper seasoning

Mix onion, green pepper, celery and garlic in a 2-quart micro-proof casserole. Cover with wax paper. Microwave at HIGH (100%) 2 minutes or until tender, stirring once. Stir in sliced mushrooms, tomato puree, salt, sugar and liquid red pepper seasoning. Microwave at HIGH for 4 minutes or until steaming hot. Stir and serve.