Mushroom Marinara
I was craving pasta on Sunday night so I made a quick and easy mushroom marinara recipe. Quick. Simple. Delicious. My kind of recipe! My kids loved this sauce and so did my husband and me. It was delicious on spaghetti but would be great with tortellini, ravioli, or lasagna.
Mushroom Marinara
Ingredients:
- 2-3 tsp butter or olive oil
- 1 small onion, diced
- 8 oz button mushrooms, sliced thickly
- ¼ tsp of dried oregano
- Pinch of crushed red pepper flakes, more if you want it spicy
- 3 cloves of garlic, minced
- 1 (15 oz) can of tomato sauce
- 1 (28 oz) can of whole tomatoes (blended)
- Sea salt and freshly cracked pepper, to taste
- Pinch of sugar, if desired
- 2 tbsp fresh basil, chopped
How to Make Mushroom Marinara
Heat the olive oil in a small Dutch oven over medium heat. Add the mushroom, onion, oregano, and crushed red pepper flakes. Cook, stirring often, for 5-7 minutes, or until tender.
Add the minced garlic and cook, stirring constantly, for 1 minute then add the tomato sauce.
Using an immersion blender (or blender), blend the whole tomatoes.
Pour them into the small Dutch oven and stir until well combined. Cover with a lid and let simmer for 30 minutes or up to 2 hours.
Taste and season with sea salt, freshly cracked pepper, and a touch of sugar (if desired). Add the chopped basil and ladle over the prepared pasta. Enjoy.
Equipment
Ingredients
- 2-3 tsp butter or olive oil
- 1 small onion diced
- 8 oz button mushrooms sliced thickly
- ¼ tsp of dried oregano
- Pinch of crushed red pepper flakes more if you want it spicy
- 3 cloves of garlic minced
- 1 15 oz can of tomato sauce
- 1 28 oz can of whole tomatoes (blended)
- Sea salt and freshly cracked pepper to taste
- Pinch of sugar if desired
- 2 tbsp fresh basil chopped
Instructions
- Heat the olive oil in a small Dutch oven over medium heat. Add the mushroom, onion, oregano, and crushed red pepper flakes. Cook, stirring often, for 5-7 minutes, or until tender.
- Add the minced garlic and cook, stirring constantly, for 1 minute then add the tomato sauce.
- Using an immersion blender (or blender), blend the whole tomatoes.
- Pour them into the small Dutch oven and stir until well combined. Cover with a lid and let simmer for 30 minutes or up to 2 hours.
- Taste and season with sea salt, freshly cracked pepper, and a touch of sugar (if desired). Add the chopped basil and ladle over the prepared pasta. Enjoy.
I use ground beef, onions, tomato paste and diced tomatoes, then add water to get it to the right consistency. A fast and easy red sauce is a beautiful thing, isn’t it?
Our daughter and husband are vegan. They’ll be in town this weekend. Perfect! Year’s before they became vegan she gave me Pam’s site, I’ve been a believer since then. Wish I had Pam’s knack for “throwing together what’s on hand”, instead I took to you.
Hi Pam:
I’m a huge fan of Mushroom Marinara, Huge I tell ya!!! I sure do hope you saved me some! Thanks for sharing, Pam…
This is my kind of pasta sauce 🙂
I love the idea of adding mushrooms to this classic pasta sauce. It looks so yum!
Hard to beat an easy throw together recipe that pleases everyone.
This si a very delicious looking variation on marinara sauce and would go so well with a lot of dishes.
Brett would love this, Trevor wouldn’t. Guess which one likes mushrooms, ha ha.