Mushroom Marinara Sauce Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Course
Condiments
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Cuisine
Italian
Mushroom Marinara Sauce Recipe
Description
Mushroom Marinara Sauce begins by sautéing onions and garlic in olive oil until softened, followed by adding freshly chopped tomatoes and canned diced tomatoes to form the base. Simmering reduces the mixture, concentrating flavors. Red wine and Italian seasoning introduce depth and complexity. Pulse blending with an immersion blender retains some tomato chunks for texture. Adding fresh sliced mushrooms and chopped basil toward the end allows the mushrooms to cook through while maintaining their texture and complements the sauce’s herbal notes.
The sauce is thickened by simmering until mushrooms are tender and flavors meld. This method creates a balanced, hearty sauce with acidity from tomatoes, umami from mushrooms, and richness from olive oil and wine. It pairs effectively with pasta dishes or can serve as a base for vegetarian meals.
The longer simmering after adding mushrooms deepens flavor without over-softening them. Using fresh basil at the end preserves its fragrance. The total cooking time ranges from 45 minutes to an hour depending on desired thickness and concentration of flavors.
Ingredients
- 1/3 cup extra virgin olive oil
- 1 yellow onion about 1 1/2 cups) finely chopped, large
- 6 garlic pressed, medium cloves
- 6 tomato diced, medium
- 2 diced tomato 15 oz canned, Italian style
- 1 cup red wine Soft Red, or Cabernet Sauvignon, most red wines will do
- 1/2 tsp Italian seasoning
- 1 Tbsp kosher salt or 3/4 Tbsp Sea Salt (started with 1/2 Tbsp sea salt)
- 1/8 tsp red pepper flakes
- 1/8 tsp black pepper
- 1 lb mushrooms rinsed, dried, sliced, fresh
- 1 cup basil chopped, fresh
Tools you will need:
- A dutch oven or large heavy-bottomed pot
- Hand immersion blender preferred & easier, or food processor, or blender)
Instructions
- 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.
User Reviews
Overall Rating
5
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