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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.
You can even add ground meat and make it a meat sauce! It’s delicious! We poured this sauce over spaghetti and topped it with sliced grilled chicken. It’ll leave you craving more! Thankfully, this makes a full pot so you’ll be able to store some in the fridge for later.
My cousin Alla shared this recipe with me. She’s been making it for years. This recipe is a keeper!
Ingredients for Mushroom Marinara:
1/3 cup extra virgin olive oil
1 large yellow onions, (about 1 1/2 cups) finely chopped
6 medium garlic cloves, pressed
6 medium tomatoes, diced
2 (15 oz) cans diced tomatoes (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 fresh mushrooms, rinsed, dried, sliced
1 cup fresh basil, chopped
Tools you will need:
A dutch oven or large heavy-bottomed pot
Hand immersion blender (preferred & easier), or food processor, or blender)
How to Make the Best Marinara Sauce:
1. 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).
2. 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.
3. 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 timeswith 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.
4. 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.
IfWhen you make this, let me know how you served it. I’m so curious!
Mushroom Marinara Sauce Recipe
Author: Natasha of NatashasKitchen.com
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.
Prep Time: 15 minutes mins
Cook Time: 45 minutes mins
Total Time: 1 hour hr
Ingredients
- 1/3 cup extra virgin olive oil
- 1 large yellow onions, (about 1 1/2 cups) finely chopped
- 6 medium garlic cloves, pressed
- 6 medium tomatoes, diced
- 2 15 oz cans diced tomatoes (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 fresh mushrooms, rinsed, dried, sliced
- 1 cup fresh basil, chopped
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.
- Full Nutrition Label
- Nutrition Disclosure
Course: Sauce
Cuisine: Italian
Keyword: Mushroom Marinara Sauce
Skill Level: Easy/Medium
Cost to Make: $$
Enjoy this awesome marinara sauce and thanks for sharing it with the people you love! What’s your favorite way to use marinara sauce?
Natasha Kravchuk
Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
Read more posts by Natasha
FAQs
Even better, season it! Taste the sauce once it's warm and add some seasoning. Maybe it needs a touch of salt, red pepper flakes, or some fresh garlic to liven it up. You could add dried or fresh herbs too: oregano, basil, thyme, tarragon, parsley—they're all great!
What is a thickening agent for mushroom sauce? ›
To thicken this easy mushroom sauce recipe, you can use either cornstarch or flour. If your diet does not allow you to use flour or cornstarch, you can use Xantan Gum. Keep in mind than creamy sauces and gravy made with cornstarch are usually tend to be glossier than sauces made with flour.
Why won't my mushroom sauce thicken? ›
One of the simplest and most straight forward: dissolve some starch (cornstarch is common in the US; alternates include potato starch, arrowroot, or tapioca) in some water, into a smooth slurry. Add the slurry to your simmering sauce base, stirring, and let it cook for a minute or so.
What can I add to marinara sauce to make it tastier? ›
Anchovies, or anchovy paste, are another umami-rich ingredient, so try cooking a few minced fillets or a teaspoon or so of paste into the sauce. For liquid options, a judicious splash of fish sauce, soy sauce or Worcestershire sauce can add coveted depth.
Why did my mushroom sauce separate? ›
This happens when there's too much fat or liquid in the mixture. This can happen when there are not enough emulsifiers (which help keep your ingredients together). Sauces are usually made from multiple ingredients that include both oil and water. Oils and water will naturally separate.
How to thicken mushroom sauce without cornstarch? ›
Make a roux with a bit of flour to help thicken the sauce. Add milk, stir to work out any lumps of flour, and cook until thickened. Stir in some parmesan, pour your mushroom sauce over pasta/chicken/etc., and enjoy!
How long does mushroom sauce last in the fridge? ›
This delicious sauce can be stored in the fridge for up to 4 days. Still, unfortunately, it's not recommended to be frozen as the sauce will have a high risk of splitting upon reheating from frozen as the water particles will separate from the oils and fats and break the emulsion.
How do you maximize mushroom flavor? ›
The study demonstrated that cooking methods have an effect on the flavor profile of white mushrooms. Sear mushrooms for a more intense roasted, charred and smoky flavor and overall aroma. Roast mushrooms to get more sweet, salty and umami tastes with caramelized, nutty and buttery flavors.
Why is my mushroom sauce bitter? ›
In rare occasion, some people still can taste a little bitterness, this is due to the compound Polyphenol, which has been known to be a beneficial nutrition.
How do professional chefs thicken sauce? ›
The preferred way of any professional chef is to thicken the sauce with a roux. A roux is a mixture of equal parts flour and fat (usually butter) cooked in a pan over low to medium heat.
Flour: Make a slurry of 2 parts water to 1 part all-purpose flour and whisk until very smooth. Slowly whisk in no more than 1 tablespoon of the mixture per 2 cups of simmering sauce. Stir and simmer for about 2 minutes, check the thickness, and repeat with more as needed.
Why add baking soda to marinara sauce? ›
Add Some Baking Soda
If your tomato sauce is too acidic and verging on bitter, turn to baking soda, not sugar. Yes, sugar might make the sauce taste better, but good old baking soda is an alkaline that will help balance the excess acid. A little pinch should do the trick.
How do you fix sauce that is not thickening? ›
Instead, make a mixture with equal parts cornflour and cold water and whisk this into your sauce. Make sure you heat the sauce once you've added the cornflour up to boiling or almost boiling because the starch in cornflour is activated by heat and this will ensure it thickens properly.
Why does my marinara sauce taste bland? ›
Flat or bland sauce likely needs a hit of something acidic to lift and enhance its flavors, such as a small splash of high-quality, flavorful vinegar, a squeeze of fresh lemon juice, or a few drops of not-too-fiery hot sauce.
What does adding milk to marinara sauce do? ›
When you make home-made tomato sauce with fresh or tinned tomatoes, it can sometimes turn out to be too acidic. Add a little milk to tomato sauce for a sweeter taste to offset the acidity of the tomatoes. This is a well-kept secret amongst Italian grandmothers.
Why add cream cheese to spaghetti sauce? ›
It may sound a little unusual to add cream cheese to a pasta recipe, but it adds a tangy note and rich creaminess to the sauce. You can also add extra seasonings and other ingredients to the base recipe to fit your personal taste.
Why do people add sugar to marinara sauce? ›
The purpose of adding a pinch of sugar to tomato sauce is to balance the acidity of the tomatoes (per The Guardian). Every good cook knows to taste the sauce before adding any potentially unnecessary ingredients, and sugar is no exception.
