Homemade Mushroom Marinara
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
1 hr
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Calories
866 kcal
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Course
Main Course
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Cuisine
Italian
Homemade Mushroom Marinara
Description
This mushroom marinara recipe combines sautéed onions, garlic, and thinly sliced mushrooms cooked in olive oil, which softens and releases moisture from the mushrooms. Whole canned tomatoes and fresh diced Roma tomatoes are stirred in, along with dried oregano and fresh minced basil and rosemary. The sauce simmers rapidly for at least 45 minutes over medium-low heat, allowing it to thicken and flavors to intensify. Breaking up the whole tomatoes during cooking incorporates their texture into the sauce.
The final sauce has a rich tomato base balanced by the earthiness of mushrooms and the freshness of herbs. The slow reduction creates a thicker consistency suitable for coating pasta or layering in lasagna. The presence of garlic and a modest amount of salt and pepper rounds out the savory profile.
Serve this mushroom marinara over your favorite pasta shapes or use it as a hearty component in baked dishes. The sauce holds well as a versatile tomato-based preparation enriched by mushrooms and fresh herbs.
Possible substitutions include crushed tomatoes instead of whole, or adding extra canned tomatoes in place of fresh Roma tomatoes. Dried herbs may replace fresh using a 1 to 3 ratio. The sauce can be cooled and frozen for up to 3-4 months or refrigerated for several days in an airtight container for convenience.
Ingredients
- 2 tablespoons olive oil
- 1 cup onion about half of a large onion, diced
- 24 - 28 oz whole tomatoes canned
- 2 lbs Roma tomato diced, fresh
- 5-6 large garlic cloves
- 1 lb mushroom sliced thin
- 1 tablespoon basil fresh, minced
- 1 tablespoon rosemary fresh, minced
- 2 teaspoons oregano dried
- 1 teaspoon salt
- 1/4 teaspoon black pepper fresh ground, to taste
Instructions
- In large stock pot, heat oil over medium/medium-low. Add onion and garlic and sauté until it starts to brown, stirring often. Approximately 2-3 minutes.
- Add mushrooms to pot, stir, and cook until they have released most of their liquid. 5-7 minutes.
- Add whole tomatoes (with fluid) and fresh diced tomatoes and bring heat up to medium. Stir well, break up whole tomatoes a bit with a wooden spoon as you stir.
- Add oregano, rosemary, basil, salt, and pepper and mix well.
- Turn heat down a little to medium-low, and let rapid simmer for at least 45 minutes, stirring often. Or low and let it gently simmer, although it will reduce more slowly at a lower temp.
- Once it has thickened to your liking, serve over your favorite pasta or lasagna.
Notes
- Crushed tomatoes can be used instead of whole tomatoes as a substitute.
- Use 1 teaspoon dried herbs to replace 1 tablespoon of fresh herbs if needed.
- The sauce can be cooled completely and frozen in airtight containers for 3-4 months.
- Store leftover marinara in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 866 kcal
% Daily Value*
| Serving | 1Batch | |
| Calories | 866kcal | 43% |
| Carbohydrates | 133g | 44% |
| Protein | 37g | 74% |
| Fat | 34g | 52% |
| Saturated Fat | 5g | 25% |
| Sodium | 4513mg | 188% |
| Potassium | 6708mg | 143% |
| Fiber | 36g | 144% |
| Sugar | 75g | 150% |
| Vitamin A | 9518IU | 190% |
| Vitamin C | 289mg | 321% |
| Calcium | 715mg | 72% |
| Iron | 22mg | 122% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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