mushroom marinara sauce

This mushroom marinara sauce is so much better than any canned version! It's perfect for spaghetti, lasagna, chicken parmesan, as a dip for cheese sticks and anything you can think to use tomato sauce for.

Mushroom Marinara Sauce Recipe

extra virgin olive oil

onions

garlic

tomatoes (diced)

15 oz cans diced tomatoes (Italian style)

Red Wine (Soft Red,

tsp Italian Seasoning

(or (started

red pepper flakes

tsp black pepper

mushrooms (rinsed, dried, sliced)

basil (chopped)

Hand immersion blender (preferred & easier,

In a dutch oven or heavy bottomed soup pot, add 1/3 cup olive oil and saute onions and garlic together over medium heat until softened (7 mins).

Chop tomatoes then add to the pot along with 2 cans diced tomatoes with juice. Boil uncovered over med/high heat for 15 mins, stirring occasionally.

Add 1 cup red wine Cabernet Sauvignon, ½ tsp Italian Seasoning, 1 Tbsp Kosher salt (or to taste), 1/8 tsp red pepper flakes and 1/8 tsp black pepper then stir well to combine. Pulse a few times with a hand immersion blender to desired consistency (if you don't have an immersion blender, you can pulse it a few times in a good food processor or blender). You still want to have some tomato chunks (You don't want a cream soup here)

Add fresh sliced mushrooms and 1 cup chopped fresh basil and simmer uncovered another 20-25 minutes or until the mushrooms are fully cooked and the sauce is thickened. Total cooking time from the time you start to saute onions is 45 min-1 hr, depending on desired consistency.

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Mushroom Marinara Sauce Recipe

Top 1 mushroom marinara sauce recipes from across the web

The most viewed mushroom marinara sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Mushroom Marinara Sauce Recipe

The most viewed mushroom marinara sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine